Description
This slow cooker chicken enchilada casserole is a comforting and flavorful meal packed with tender shredded chicken, black beans, corn, and melty cheese. It’s an easy set-it-and-forget-it dinner perfect for busy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 14 oz can corn, drained and rinsed
- 15 oz can black beans, drained and rinsed
- 2 (4 oz) cans fire roasted diced green chiles
- 1.5 lbs chicken breasts
- 15 oz enchilada sauce
- 4 oz cream cheese
- 5 (6-inch) corn tortillas, cut into bite-sized pieces
- 1.5 cups shredded cheddar cheese or Mexican blend cheese
Instructions
- Heat olive oil in a saute pan over medium-high heat. Add diced onion and cook for 2 to 3 minutes. Stir in garlic and cook for 1 minute more. Add cumin, salt, and pepper, then remove from heat.
- Turn the slow cooker to high heat. Add the onion mixture to the bottom, then layer in corn, black beans, and green chiles.
- Place chicken breasts on top of the vegetable mixture and pour enchilada sauce over the chicken.
- Dollop cream cheese over the chicken mixture. Cover and cook on high for 3 to 4 hours, until the chicken is tender and easy to shred.
- Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir well.
- Add the tortilla pieces evenly over the casserole and sprinkle shredded cheese on top. Cover and cook on low for an additional 45 minutes until cheese is melted.
- Serve warm with sour cream, cilantro, jalapenos, or rice if desired.
Notes
- Mexican blend cheese can be substituted for cheddar cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole can be frozen for up to 2 months.
- Top with avocado, fresh cilantro, or sliced jalapenos for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 95 mg
