Description
This cozy and cheesy slow cooker chicken enchilada casserole allows you to enjoy big flavors with minimal effort, making it perfect for weeknights and game days.
Ingredients
Units
Scale
Main Ingredients
- 1 lb Chicken thighs or breasts (Thighs are juicier, breasts are leaner.)
- 2 cups Enchilada sauce (Use a sauce you enjoy, medium heat recommended.)
- 1 can Black beans (Rinse and drain before adding.)
- 10 oz Corn tortillas (Tear into strips for layering.)
- 2 cups Shredded cheese (Cheddar and Monterey Jack are great options.)
- 1 small Onion (Optional, can be added between layers.)
Instructions
Preparation
- Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
- Add whole pieces of chicken, sprinkle in black beans and onion if using.
- Layer torn corn tortillas over the chicken mixture.
- Pour more enchilada sauce on top, ensuring tortillas are moistened.
- Repeat the layering process if the slow cooker is large enough.
Cooking
- Cook on high for 3-4 hours or low for 6-7 hours.
- Check for tenderness; chicken should pull apart easily with a fork.
- Once done, shred the chicken and stir it back into the casserole.
- Top with a layer of cheese and cover to melt for 15-25 minutes.
Notes
For added flavor, mix in tomato paste or cumin into the enchilada sauce. Let each guest choose their favorite toppings to add freshness, such as avocado, cilantro, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 8
- Protein: 30
