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Easy Slow Cooker Chicken Enchilada Casserole

A creamy, hearty casserole that combines the convenience of a slow cooker with the deliciousness of enchiladas, packed with bold Mexican flavors.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded You can use rotisserie chicken for quicker prep.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce
  • 2 cups shredded cheese (cheddar and/or Monterey Jack)
  • 1 cup tortilla chips, crumbled
Spices and Seasonings
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Spray the interior of the slow cooker with cooking spray to prevent sticking.
  2. In a large bowl, mix together the shredded chicken, black beans, corn, enchilada sauce, chili powder, cumin, salt, and pepper. Stir until evenly combined.
Layering
  1. Pour half of the chicken mixture into the slow cooker.
  2. Add a layer of crumbled tortilla chips, followed by a sprinkle of shredded cheese.
  3. Repeat with the remaining chicken mixture, tortilla chips, and top with the rest of the cheese.
Cooking
  1. Cover and cook on low for 4-6 hours, or until heated through and cheese is melted.
Serving
  1. Once done, serve warm with your favorite toppings like fresh cilantro, sour cream, or avocado.

Notes

To enhance flavor, consider adding diced jalapeños or a splash of hot sauce. Mix in your favorite veggies for added nutrition. Let leftovers cool before storing; refrigerate for up to 3-4 days or freeze for 2 months.