Description
Slow Cooker Chicken Enchilada Casserole is a mouthwatering, one-pot meal that brings together tender chicken, zesty enchilada sauce, and gooey cheese layered between soft tortillas. Effortlessly cooked in your slow cooker, this dish melds flavors beautifully while you go about your day. Perfect for family dinners or entertaining guests, it’s customizable and sure to impress with its hearty taste and vibrant presentation.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups enchilada sauce
- 6 corn or flour tortillas, torn into pieces
- 2 cups shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- Fresh cilantro for garnish
- 1 cup low-sodium chicken broth
Instructions
- Place the chicken breasts at the bottom of the slow cooker and season lightly with salt and pepper.
- Pour enchilada sauce over the chicken for even coverage; add chopped onions and black beans.
- Layer the torn tortillas on top of the mixture.
- Generously sprinkle shredded cheddar cheese over the tortillas.
- Pour chicken broth around the edges to keep it moist.
- Cover and cook on low for 6-7 hours until the chicken is tender enough to shred.
- Shred the chicken in the pot, mix gently, and serve hot topped with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg