Slow Cooker Chicken Enchilada Casserole
Slow cooker chicken enchilada casserole is a hearty and flavorful dish that brings the fiesta to your dinner table. With layers of tender chicken, zesty enchilada sauce, black beans, sweet corn, and gooey cheese, it’s perfect for busy weeknights or laid-back weekends. Just set it and forget it while the slow cooker does the work! Top with sour cream and jalapeños for extra deliciousness.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups medium-spicy enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups shredded cheddar and Monterey Jack cheese blend
- Optional toppings: sour cream and sliced jalapeños
Instructions
- Prepare your slow cooker by spraying it with nonstick cooking spray.
- Layer half of the chicken breasts at the bottom, pour half of the enchilada sauce over them, then add black beans and corn. Repeat with remaining ingredients.
- Top with shredded cheese.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken in the pot using two forks and mix well.
- Serve warm with desired toppings.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Customize by adding bell peppers or using different proteins like shredded beef or a vegetarian option with more beans. For added flavor, sauté any vegetables before layering them in the slow cooker.