Slow Cooker Chicken Enchilada Casserole
This delicious Slow Cooker Chicken Enchilada Casserole is a flavorful blend of tender chicken, zesty enchilada sauce, and gooey cheese. Perfect for busy weeknights or entertaining friends, this dish combines vibrant ingredients to create a comforting meal that will have everyone coming back for seconds. Just toss everything in the slow cooker and let it work its magic while you relax!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 cups shredded Mexican blend cheese
- 1 cup crushed tortilla chips
- 2 green onions, chopped for garnish
Instructions
- Place chicken breasts in the bottom of the slow cooker, seasoning lightly with salt and pepper.
- Pour red enchilada sauce over the chicken and layer with black beans and corn.
- Stir gently to combine all ingredients.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- In the last 10 minutes of cooking, sprinkle cheese on top and cover to melt.
- Serve hot, garnished with crushed tortilla chips and green onions.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg