Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: PT-486095H19M13S
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 2 lbs boneless skinless chicken breasts; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 1 can (10 oz) red enchilada sauce; 1 packet (1 oz) taco seasoning; 1 cup shredded cheddar cheese; 1 cup shredded Mexican blend cheese; 1/2 cup sliced green onions (optional); 1 tablespoon olive oil; Salt and pepper to taste; Tortilla chips for serving (optional)

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Slow Cooker Chicken Enchilada Casserole a delicious and easy-to-make casserole with tender chicken, beans, corn, and enchilada sauce, all cooked together in your slow cooker for a flavorful, hearty meal.

Ingredients

2 lbs boneless skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn kernels, drained

1 can (10 oz) red enchilada sauce

1 packet (1 oz) taco seasoning

1 cup shredded cheddar cheese

1 cup shredded Mexican blend cheese

1/2 cup sliced green onions (optional)

1 tablespoon olive oil

Salt and pepper to taste

Tortilla chips for serving (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place the chicken breasts at the bottom of the slow cooker and drizzle with olive oil. Sprinkle with taco seasoning, salt, and pepper.

Add the black beans, corn, and enchilada sauce over the chicken.

Cover and cook on low for 4-5 hours or until the chicken is fully cooked and shreds easily.

Once the chicken is cooked, shred it with two forks directly in the slow cooker.

Stir the shredded chicken and other ingredients together, then top with shredded cheddar cheese and Mexican blend cheese. Cover and cook for an additional 10-15 minutes, until the cheese is melted and bubbly.

Garnish with green onions, if desired, and serve with tortilla chips on the side.

Servings and Timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 4-5 hours

Total Time: 4 hours 10 minutes

Variations

Chicken Alternatives: I can easily switch out the chicken breasts for thighs for a juicier texture. I might even use ground turkey or beef for a different twist.

Spicy Kick: If I want more heat, I could add a chopped jalapeño or a few dashes of hot sauce to the casserole.

Vegetarian Option: I can skip the chicken entirely and add extra beans, corn, and vegetables like bell peppers, zucchini, or even sweet potatoes for a hearty vegetarian version.

Cheese Options: If I’m craving something different, I could use pepper jack cheese or a combination of Monterey Jack and queso fresco for added creaminess.

Storage/Reheating

Storage: I can store any leftovers in an airtight container in the fridge for up to 3 days. This casserole actually gets better the next day as the flavors continue to meld.

Reheating: To reheat, I can microwave individual portions for 1-2 minutes or place it in the oven at 350°F for 10-15 minutes until heated through. If I have leftover tortilla chips, I can toss them in the oven for a few minutes to freshen them up before serving!

FAQs

How long will it take to cook this casserole in a slow cooker?

I’ve found that cooking on low for 4-5 hours works best to ensure the chicken is tender and easy to shred. If I’m in a rush, I could try cooking it on high for about 2-3 hours, but I always prefer the low setting for better flavor.

Can I make this casserole ahead of time?

Absolutely! If I want to prep this ahead, I can assemble all the ingredients in the slow cooker and store it in the fridge overnight. In the morning, I just set it to cook, and dinner is ready when I get home.

What can I serve this casserole with?

I love serving it with a side of tortilla chips, but I could also pair it with a simple salad or a side of Spanish rice for a complete meal.

Can I freeze leftovers?

Yes! I can freeze the casserole for up to 3 months. To reheat, I’d thaw it overnight in the fridge, then heat it in the oven until warmed through.

Can I use a different type of sauce for this casserole?

If I’m feeling adventurous, I could swap the red enchilada sauce for a green or spicy sauce for a slightly different flavor profile. It would still be delicious!

Conclusion

This Slow Cooker Chicken Enchilada Casserole is one of my favorite go-to meals. It’s simple to make, packed with flavor, and incredibly satisfying. Whether I’m cooking for a busy weeknight or a weekend family meal, this casserole always delivers. Plus, it’s easy to customize and perfect for leftovers.

Recipe:

Slow Cooker Chicken Enchilada Casserole

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Author: Cheryl
Total Time: 4 hours 10 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A delicious and easy-to-make casserole with tender chicken, beans, corn, and enchilada sauce, all cooked together in your slow cooker for a flavorful, hearty meal.

Instructions

Place the chicken breasts at the bottom of the slow cooker and drizzle with olive oil. Sprinkle with taco seasoning, salt, and pepper.
Add the black beans, corn, and enchilada sauce over the chicken.
Cover and cook on low for 4-5 hours or until the chicken is fully cooked and shreds easily.
Once the chicken is cooked, shred it with two forks directly in the slow cooker.
Stir the shredded chicken and other ingredients together, then top with shredded cheddar cheese and Mexican blend cheese. Cover and cook for an additional 10-15 minutes, until the cheese is melted and bubbly.
Garnish with green onions, if desired, and serve with tortilla chips on the side.