Slow Cooker Chicken Enchilada Casserole
This delicious, cheesy, and flavorful chicken enchilada casserole is a perfect set-it-and-forget-it meal. Packed with tender chicken, enchilada sauce, and layers of melted cheese, it’s an easy weeknight dinner the whole family will love!
Ingredients:
- 2-3 boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (10 oz) green enchilada sauce (optional, for a mix of flavors)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups shredded Mexican blend cheese (divided)
- 10-12 small corn tortillas, cut into strips
- Fresh cilantro, chopped (for garnish)
- Sour cream, guacamole, or diced avocado (for serving)
Instructions:
- Prepare the slow cooker:
Place the chicken breasts in the bottom of the slow cooker. Add the red and green enchilada sauces, black beans, corn, salsa, garlic powder, onion powder, cumin, and chili powder. - Cook the chicken:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked. - Shred the chicken:
Once the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the sauce and stir everything together. - Layer with tortillas and cheese:
Stir in half of the shredded cheese and the tortilla strips. Mix gently to combine. Spread the mixture evenly in the slow cooker. - Top with cheese:
Sprinkle the remaining shredded cheese on top. Cover and cook for an additional 15-20 minutes, or until the cheese is melted and bubbly. - Serve:
Garnish with fresh cilantro and serve with sour cream, guacamole, or diced avocado.
Enjoy this easy, cheesy chicken enchilada casserole for a comforting and flavorful meal!