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Slow Cooker Chicken Enchilada Casserole

A delightful combination of shredded chicken, black beans, corn, and zesty enchilada sauce layered with tortillas and cheese, all cooked in a slow cooker for a perfect family meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
  • 1 can (15 oz) enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (canned or frozen)
  • 1 cup shredded cheese (cheddar or Mexican blend) Can use any cheese of choice.
  • 10 small corn tortillas, cut into quarters Ensure they are not too thick.
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
Optional Toppings
  • Sour cream For serving.
  • Chopped cilantro For serving.

Method
 

Preparation
  1. Gather all your ingredients and shred your cooked chicken if you haven’t done so.
Layering
  1. In the bottom of the slow cooker, place half of the quartered tortillas. Layer half of the shredded chicken on top, followed by half of the black beans and corn.
  2. Pour half of the enchilada sauce over this layer.
Spice it Up
  1. Sprinkle half of the cheese, chili powder, cumin, salt, and pepper.
Repeat Layers
  1. Repeat the layering process by adding the remaining tortillas, chicken, black beans, corn, and enchilada sauce.
  2. Finish with the remaining cheese.
Cooking
  1. Cover the slow cooker and cook on low for 4 to 6 hours.
Serving
  1. Once cooked, dish out a generous serving, adding optional toppings like sour cream and cilantro.

Notes

You can refrigerate for up to 3 days or freeze portions for up to 3 months. Reheat by microwaving individual servings or warming the entire dish in the oven until heated through.