Slow Cooker Chicken Enchilada Casserole
All the bold, cheesy, saucy goodness of chicken enchiladas without the rolling, frying, or layering. This set-it-and-forget-it slow cooker casserole delivers tender shredded chicken, soft corn tortilla strips, black beans, corn, and a blanket of melted cheese with minimal effort.
Equipment
- 6-quart slow cooker - a 5-quart will also work
- Two Forks - for shredding the chicken
- Cutting board and sharp knife
- Can opener
- Measuring cups and spoons
- Large Spoon or Silicone Spatula - for stirring
- Cooking spray - or a small amount of oil to lightly grease the slow cooker insert
- Serving spoon or ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts - 680g
- 28 oz red enchilada sauce - 800g can
- 15 oz black beans - 425g can, drained and rinsed
- 15 oz corn - 425g can, drained
- 1 medium yellow onion - diced
- 3 garlic cloves - minced
- 1 packet taco seasoning - 1 oz / 28g packet, or 2 tablespoons homemade
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 10 corn tortillas - about 10 oz / 285g, cut into strips
- 2 cups shredded Mexican cheese blend - 225g, divided
- salt and pepper - to taste
Optional Garnishes
- sour cream - for serving
- sliced avocado - for serving
- fresh cilantro - for serving
- sliced jalapeños - for serving
- black olives - for serving
- diced tomatoes - for serving
- fresh lime juice - for serving, optional
Instructions
- Dice the onion, mince the garlic, drain and rinse the black beans, and drain the corn. Lightly grease the slow cooker insert with cooking spray.
- Place the raw chicken breasts in a single layer at the bottom of the slow cooker. Pour the enchilada sauce over top. Sprinkle with taco seasoning, cumin, chili powder, salt, and pepper. Add the onion, garlic, beans, and corn. Gently stir, keeping the chicken at the bottom.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken reaches 165°F and shreds easily. Avoid lifting the lid during cooking.
- Use two forks to shred the chicken directly in the slow cooker. Stir everything together until the chicken is evenly coated in the sauce.
- Add the corn tortilla strips and 1 cup of the shredded cheese. Stir gently to coat the tortillas in the sauce. Flatten into an even layer.
- Sprinkle the remaining 1 cup of cheese evenly over the top. Cover and cook on HIGH for 30-60 minutes, until the cheese is melted and the casserole is hot and bubbly.
- Turn off the slow cooker and let the casserole rest for 5 minutes. Serve in bowls or on plates, garnished with sour cream, avocado, cilantro, jalapeños, olives, tomatoes, or a squeeze of lime as desired.
Notes
- Do not add the tortillas at the beginning. Adding them too early results in a mushy, gummy texture. Always add tortilla strips and cheese in the final 30 to 60 minutes only.
- Use corn tortillas, not flour. Flour tortillas break down too quickly in liquid and make the casserole doughy and heavy. Corn tortillas soften beautifully without losing their shape entirely.
- Do not overfill the slow cooker. Stick to 1.5 lbs (680 g) of chicken. More than that causes the casserole to steam rather than braise, leaving the dish drier than it should be.
- Freshly shred your own cheese when possible. Pre-shredded cheese contains a coating that slows melting and can leave a slightly grainy texture. Shredding from a block produces a far superior, silkier melt.
- Quality enchilada sauce matters. The sauce is the backbone of the whole dish. Choose a brand you enjoy on its own, such as El Pato or Old El Paso red sauce, for the best results.
- Let the casserole rest before serving. Even 5 minutes of rest time helps everything firm up slightly and makes portioning much cleaner.
- Rotisserie chicken shortcut: Use about 3 cups (400g) of pre-shredded rotisserie chicken. Skip the long initial cook time, add everything except the chicken to the slow cooker for 1-2 hours on HIGH, then add the chicken, tortillas, and cheese for the final 30-minute melt step.
- Refrigerator storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight.
- Freezer storage: Transfer cooled casserole into freezer-safe containers or zip-lock bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating options: Microwave in 30-second intervals with a splash of water or broth. Alternatively, reheat covered in a 350°F (175°C) oven for 15-20 minutes, uncovering for the last 5 minutes to re-crisp the cheese.