Description
This Slow Cooker Cheesy Chicken Enchilada Casserole is the perfect dump-and-go meal—packed with tender shredded chicken, melty cheese, enchilada sauce, corn, and beans for the ultimate comfort-food dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup salsa
- 2 cups shredded cheddar cheese
- 6 corn tortillas, cut into strips
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Spray or lightly grease the inside of the slow cooker.
- Layer half of the tortilla strips on the bottom of the slow cooker.
- In a bowl, mix shredded chicken, enchilada sauce, beans, corn, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Pour half of the mixture over the tortillas and spread evenly.
- Sprinkle 1 cup of shredded cheese on top.
- Repeat layers: tortillas, chicken mixture, cheese.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Serve topped with fresh cilantro and a spoonful of sour cream.
Notes
- Use rotisserie chicken for an even faster prep.
- You can swap cheddar with Mexican blend cheese.
- Add jalapeños for heat or more veggies like bell peppers.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner, Casserole
- Method: Slow Cooker
- Cuisine: Mexican-Inspired