Description
Hearty slow cooker chicken enchilada casserole brings comfort and zest to weeknight dinners, blending Mexican-inspired flavors with effortless preparation. Cheesy layers and tender chicken promise a satisfying meal you’ll savor with family and friends.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts
Spices and Seasonings:
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Main Mix Ingredients:
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) corn, drained
- 1 can (4 ounces / 113 grams) diced green chiles
- 12 small corn tortillas, torn into quarters
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving, optional)
- Avocado (for serving, optional)
- Green onions (for serving, optional)
Instructions
- Nestle raw chicken breasts or pre-shredded rotisserie chicken into the bottom of the slow cooker, creating an even base layer.
- Generously drizzle enchilada sauce over the chicken, ensuring complete coverage to infuse rich, tangy flavors.
- Create a strategic layering process by carefully placing tortilla pieces to completely cover the sauce-coated chicken, trimming edges as needed for a perfect fit.
- Liberally distribute shredded cheese, creating a melty foundation for subsequent ingredients.
- Sprinkle black beans across the cheese layer, followed by a measured blend of complementary seasonings to enhance the overall taste profile.
- Repeat the layering sequence – sauce, tortillas, cheese, beans, and seasonings – until the slow cooker reaches near capacity, maintaining a balanced ingredient distribution.
- Secure the lid and allow the casserole to simmer on low temperature for 4-6 hours, or until chicken becomes fork-tender and fully cooked.
- For rotisserie chicken variations, reduce cooking time to 2-3 hours, focusing on melding flavors and heating thoroughly.
- Once cooking completes, gently shred the chicken directly within the slow cooker, meticulously incorporating all layered ingredients.
- Crown the casserole with a final generous cheese sprinkle, letting it melt into a golden, appetizing surface.
- Plate the enchilada casserole with elegant accompaniments: a generous sour cream dollop, fresh cilantro garnish, and traditional Mexican-inspired side dishes like rice or guacamole.
Notes
- Prevent dry chicken by using bone-in chicken breasts or thighs, which retain more moisture during slow cooking.
- Swap corn tortillas with gluten-free or low-carb alternatives like cauliflower tortillas for dietary restrictions.
- Reduce sodium by using low-sodium enchilada sauce and choosing reduced-fat cheese options for a healthier version.
- Boost protein content by adding extra black beans or including quinoa between layers for a more nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg