Description
Slow Cooker Chicken Enchilada Casserole is a comforting and flavorful dish that’s perfect for busy weeknights. This one-pot meal features tender chicken simmered in zesty enchilada sauce, layered with tortillas and melted cheese, making it a crowd-pleaser for family dinners or gatherings. Easy to prepare and endlessly customizable, this casserole will quickly become a favorite in your home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5–2 lbs)
- 3 cloves fresh garlic, minced
- 2 cups enchilada sauce (spicy recommended)
- 8 corn or flour tortillas, cut into strips
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Prepare the slow cooker by spraying the inside with nonstick spray.
- In a large bowl, combine chicken breasts, half of the enchilada sauce, black beans, bell peppers, cumin, and chili powder.
- Layer tortilla strips at the bottom of the slow cooker followed by half of the chicken mixture. Repeat until all ingredients are used.
- Pour remaining enchilada sauce over the top layer and sprinkle with shredded cheese.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken in the pot using two forks and stir before serving hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg