Slow Cooker Chicken Enchilada Casserole

When you’re craving all the comforting, cheesy goodness of enchiladas but don’t have the time to individually roll them, a Slow Cooker Chicken Enchilada Casserole is the way to go. This dish combines all the elements of classic enchiladas—tender shredded chicken, spicy enchilada sauce, soft tortillas, and gooey cheese—into a super easy and fuss-free casserole that cooks to perfection in your slow cooker.

One of the best parts about this recipe is that the slow cooker does all the heavy lifting. You can throw in the ingredients and come back to a perfectly cooked, flavorful, and melty enchilada casserole that’s ready to serve. It’s perfect for busy weeknights or when you’re feeding a crowd. Plus, it’s highly customizable! You can adjust the spice level, add your favorite toppings, and even swap the protein for ground beef, turkey, or a vegetarian option.

Let’s dive into this easy and crowd-pleasing recipe for Slow Cooker Chicken Enchilada Casserole!

Why You’ll Love This Slow Cooker Chicken Enchilada Casserole

1. Hands-Off Cooking: The slow cooker does all the work, making it an effortless meal option for busy weeknights.
2. Family-Friendly: This casserole is loaded with comforting flavors and cheesy goodness, making it a favorite for kids and adults alike.
3. Customizable: You can easily switch up the ingredients based on your preferences or what you have on hand. Add beans, swap the cheese, or make it spicy—the possibilities are endless!
4. Perfect for Leftovers: It reheats beautifully, making it a great make-ahead meal or lunch for the next day.
5. Full of Flavor: The combination of enchilada sauce, melty cheese, and tender shredded chicken packs this dish with layers of flavor in every bite.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 4-6 hours (on low) or 2-3 hours (on high)
• Total time: 4-6 hours 15 minutes
• Yield: Serves 6-8
• Serving Size: 1 portion

Nutritional Information (per serving)

• Calories: 400 kcal
• Carbs: 32g
• Protein: 28g
• Fat: 18g
• Fiber: 6g
• Sugar: 6g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

Here’s what you’ll need to make Slow Cooker Chicken Enchilada Casserole:

For the Casserole:

• 2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 small onion, finely chopped
• 1 can (4 oz) diced green chiles (mild or spicy, based on preference)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (more if you like it spicier)
• 8 small corn tortillas, cut into strips or wedges
• 2 cups shredded Mexican cheese blend (or use a mix of cheddar and Monterey Jack)
• Salt and pepper, to taste

For Topping and Garnish (Optional):

• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced or sliced
• Sour cream
• Diced tomatoes
• Sliced green onions
• Pickled jalapeños
• Hot sauce

Step-by-Step Instructions

Step 1: Prepare the Chicken and Sauce

1. Season and Add the Chicken:

Season the chicken breasts with a little salt and pepper. Place them at the bottom of your slow cooker. If your slow cooker has a sauté function, you can sauté the chopped onions until soft and translucent, which adds more flavor to the dish. If not, you can add them raw.

2. Add the Enchilada Sauce and Spices:

Pour the enchilada sauce over the chicken breasts in the slow cooker. Add the diced green chiles, cumin, smoked paprika, and chili powder. Stir everything gently to coat the chicken evenly with the sauce and seasonings.

Step 2: Cook the Chicken

1. Cook on Low or High:

Cover the slow cooker with the lid and cook the chicken on low for about 4-6 hours, or on high for 2-3 hours. The chicken should be fully cooked and tender enough to shred with a fork.

Step 3: Shred the Chicken

1. Shred the Chicken:

Once the chicken is cooked, use two forks to shred the chicken directly in the slow cooker. It should pull apart easily. You can also remove the chicken, shred it, and then return it to the slow cooker if that’s easier.

2. Add the Black Beans and Corn:

Stir in the black beans and corn. This adds texture, protein, and extra flavor to the casserole. Taste the mixture and adjust the seasoning with salt and pepper if needed.

Step 4: Layer the Tortillas and Cheese

1. Add the Tortillas:

Take your corn tortillas and cut them into strips or wedges. Layer about half of the tortilla strips on top of the chicken mixture in the slow cooker. This creates a sturdy base for the casserole and absorbs some of the sauce.

2. Add Cheese:

Sprinkle about 1 cup of the shredded cheese over the tortilla layer. This helps hold the casserole together and adds that gooey, melty texture.

3. Repeat the Layers:

Repeat the layers by adding the remaining tortilla strips on top, followed by the rest of the shredded cheese. This gives the casserole its signature cheesy top.

Step 5: Cook and Melt the Cheese

1. Continue Cooking:

Cover the slow cooker and continue cooking on low for another 30-45 minutes, or until the cheese is melted and bubbly. The tortillas should be soft but not mushy, and the cheese should have a golden, melty appearance.

Step 6: Serve and Garnish

1. Add the Toppings:

Once the casserole is ready, turn off the slow cooker and let it sit for a few minutes before serving. Top with your favorite garnishes, such as sliced black olives, chopped cilantro, avocado, sour cream, and diced tomatoes. A squeeze of lime juice also adds a nice brightness to the dish.

2. Serve Warm:

Scoop the casserole into bowls or plates and enjoy warm. It pairs well with a side of Mexican rice, refried beans, or a fresh green salad.

How to Serve

• As a Main Dish: This casserole is hearty enough to be a complete meal on its own. Serve it with a side of rice or salad for a balanced dinner.
• With Tortilla Chips: Scoop up the casserole with tortilla chips for a fun and crunchy twist. It’s perfect for a game day or party spread.
• In Burritos or Tacos: You can repurpose leftovers by using them as a filling for burritos, tacos, or even quesadillas. The flavors and textures work beautifully in any Mexican-inspired dish.
• Over a Salad: For a lighter option, serve the casserole over a bed of chopped lettuce with a drizzle of salsa and a sprinkle of cheese.

Additional Tips for Success

1. Don’t Skip the Layering: Layering the tortillas helps to create a lasagna-like effect that holds the casserole together. The tortillas absorb some of the sauce and cheese, giving each bite a satisfying texture.
2. Use Corn Tortillas: Corn tortillas hold up better in the slow cooker compared to flour tortillas, which can become too soft and doughy. If you prefer flour tortillas, you can use them, but keep in mind the texture may be slightly different.
3. Customize the Heat Level: If you like your enchiladas spicy, feel free to add extra chili powder, hot sauce, or even diced jalapeños to the casserole. You can also use spicy enchilada sauce.
4. Make It Vegetarian: To make this dish vegetarian, simply omit the chicken and add extra black beans, pinto beans, or even sautéed mushrooms for a meaty texture. You can also add sautéed zucchini, bell peppers, or spinach for more vegetables.
5. Add Sour Cream for Creaminess: If you like a creamier texture, stir in about 1/2 cup of sour cream to the shredded chicken mixture before layering the tortillas and cheese.

Recipe Variations

While this Slow Cooker Chicken Enchilada Casserole is delicious as-is, there are a few variations you can try to mix things up:

1. Beef Enchilada Casserole:

Replace the chicken with ground beef or shredded beef for a heartier, beefier version. Brown the ground beef with the onions and spices before adding it to the slow cooker with the enchilada sauce.

2. Green Chile Enchilada Casserole:

Use green enchilada sauce instead of red and add diced green chiles for a bright, tangy twist. You can also add shredded Pepper Jack cheese for extra heat.

3. Cheesy Bean and Rice Enchilada Casserole:

Add a layer of cooked Mexican rice or Spanish rice and extra black beans to make this casserole even more filling. This is a great vegetarian option as well.

4. Creamy Chicken Enchilada Casserole:

Mix in a can of cream of chicken soup or cream of mushroom soup for a creamy, comforting version of this casserole. It adds a rich, creamy texture to the sauce.

5. Low-Carb Enchilada Casserole:

Skip the tortillas and layer the casserole with thinly sliced zucchini or bell peppers for a low-carb alternative. You’ll still get all the delicious flavors without the extra carbs.

Freezing and Storage

Storing Leftovers:

Store any leftover Slow Cooker Chicken Enchilada Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or oven until warmed through.

Freezing:

This casserole freezes well, making it a great option for meal prep or make-ahead meals. To freeze, let the casserole cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the casserole in the refrigerator overnight and reheat it in the oven at 350°F (175°C) until warmed through.

Special Equipment

• Slow Cooker: A 6-quart slow cooker works well for this recipe, but you can use a slightly smaller or larger size based on your needs.
• Sharp Knife: For chopping the onions and cutting the tortillas into strips.
• Ladle or Serving Spoon: To scoop out the casserole when it’s ready to serve.
• Measuring Cups and Spoons: To accurately measure the ingredients.

Frequently Asked Questions

1. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer, but keep in mind that they will be softer and may not hold up as well as corn tortillas. Corn tortillas add a bit of texture and absorb the sauce nicely.

2. Can I make this casserole in the oven instead of a slow cooker?

Yes! To make this casserole in the oven, layer the ingredients in a 9×13-inch baking dish and bake at 350°F (175°C) for 25-30 minutes until bubbly and the cheese is melted.

3. Can I use pre-cooked or rotisserie chicken?

Absolutely! If you’re using pre-cooked or rotisserie chicken, shred the chicken and mix it with the enchilada sauce and spices. Reduce the cooking time in the slow cooker to about 1 hour on low or 30 minutes on high, just to warm everything through and melt the cheese.

4. Can I use homemade enchilada sauce?

Yes, homemade enchilada sauce works beautifully in this recipe. If you have a favorite enchilada sauce recipe, feel free to use it for an extra personal touch.

5. How do I prevent the casserole from getting too soggy?

To prevent sogginess, make sure to drain the beans and corn well before adding them to the slow cooker. You can also slightly toast the tortilla strips before layering them to help them hold up better.

Conclusion

Slow Cooker Chicken Enchilada Casserole is the ultimate comfort food dish, combining all the classic flavors of enchiladas into an easy, crowd-pleasing casserole. With layers of tender chicken, soft tortillas, melty cheese, and savory enchilada sauce, it’s a meal that’s sure to become a family favorite. Plus, the slow cooker does all the work, making it a hassle-free option for busy weeknights.

This casserole is versatile, customizable, and perfect for feeding a crowd or enjoying leftovers. So whether you’re planning a cozy dinner at home, meal prepping for the week, or feeding a group, this dish is a winner.

Enjoy making—and eating—this delicious Slow Cooker Chicken Enchilada Casserole, and don’t forget to get creative with the toppings and variations. Happy cooking!

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