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Slow Cooker Chicken Enchilada Casserole Recipe

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3.9 from 12 reviews

  • Author: Chef
  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Chicken Enchilada Casserole is a hearty, flavorful slow cooker meal combining tender shredded chicken, black beans, corn, and a blend of Mexican spices baked together with cheese and tortillas. Perfect for a comforting family dinner, it features a mix of fire-roasted tomatoes, enchilada sauce, and taco seasoning for authentic bold flavors. Ready with minimal prep and slow-cooked to perfection, it’s an easy, crowd-pleasing Tex-Mex casserole.

Ingredients

Protein

  • 2 lbs boneless, skinless chicken breasts

Sauce & Seasoning

  • 2 cups red enchilada sauce
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning

Casserole Components

  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 2 cups shredded Mexican cheese blend
  • Optional: 8 oz cream cheese for extra creaminess

Garnish

  • Fresh cilantro for garnish

Instructions

  1. Prepare Slow Cooker: Spray your slow cooker with nonstick spray to prevent sticking and facilitate easy cleanup.
  2. Add Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker to serve as the base for the casserole.
  3. Mix Sauce Ingredients: Pour in the enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning around and on top of the chicken, stirring gently to evenly distribute the flavors.
  4. Slow Cook Chicken: Cover the slow cooker and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. If needed, extend cooking time on Low up to 6-8 hours until the chicken is tender and easy to shred.
  5. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks to create a pulled chicken texture.
  6. Return Chicken: Place the shredded chicken back into the slow cooker, combining it with the remaining sauce.
  7. Add Remaining Ingredients: Stir in half of the shredded Mexican cheese blend, drained black beans, and sweet corn kernels to mix flavors and textures.
  8. Add Tortillas: Gently fold in the sliced tortillas, making sure they are well incorporated with the chicken mixture without breaking apart too much.
  9. Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top of the mixture to create a melty cheese layer.
  10. Final Cooking Step: Cover and cook the casserole for an additional 20-30 minutes until the cheese is fully melted and the casserole is heated through.
  11. Add Cream Cheese (Optional): For extra creaminess, add cream cheese during this final cooking step, stirring gently until incorporated and melted.
  12. Garnish and Serve: Once cooked, garnish the casserole with freshly chopped cilantro. Serve warm as a satisfying main dish.

Notes

  • Make sure to use gluten-free or corn tortillas to keep the casserole gluten-free if needed.
  • Cream cheese is optional but adds a richer, creamier texture to the casserole.
  • You can adjust the level of spiciness by adding more or fewer green chiles or using mild taco seasoning.
  • This casserole can be made ahead and refrigerated; reheat thoroughly before serving.
  • For a thicker casserole, reduce the amount of sauce slightly or add more tortillas.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://saracooking.com/slow-cooker-chicken-enchilada-casserole-recipe/