Description

This slow cooker enchilada casserole is a hearty and comforting dish made with shredded chicken, tortillas, enchilada sauce, cheese, and spices. It’s easy to prep, perfect for busy weeknights, and great for meal prep!

Ingredients

Units Scale

For the Chicken:

2 lbs boneless, skinless chicken breasts (or thighs)

2 cups red enchilada sauce (store-bought or homemade)

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

For the Casserole Layers:

10 corn tortillas, cut into quarters

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded Monterey Jack or Mexican blend cheese

1 (15 oz) can black beans, drained and rinsed

1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), drained

1 cup frozen corn (optional)

For Garnish:

Chopped fresh cilantro

Diced avocado

Sour cream or Greek yogurt

Sliced jalapeños

Diced red onion

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Instructions

Step 1: Cook the Chicken

In the slow cooker, add chicken breasts, enchilada sauce, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.

Step 2: Shred the Chicken

Remove the chicken, shred with two forks, and return it to the sauce. Stir to combine.

Step 3: Assemble the Casserole

Stir in the black beans, diced tomatoes, and frozen corn.
Layer tortilla pieces over the chicken mixture.
Sprinkle ½ cup of cheddar and ½ cup of Monterey Jack cheese over the tortillas.
Repeat layers of tortillas, chicken mixture, and cheese until all ingredients are used, ending with cheese on top.

Step 4: Cook Again

Cover and cook on LOW for another 45 minutes to 1 hour, until the cheese is melted and bubbly.

Step 5: Serve & Garnish

Let cool for 5 minutes before serving.
Garnish with cilantro, avocado, sour cream, jalapeños, or red onion.

Notes

Make It Spicy: Add diced jalapeños or use spicy enchilada sauce.

Gluten-Free: Use gluten-free corn tortillas.

Low-Carb Option: Swap tortillas for sliced zucchini or cauliflower rice.

Storage: Keeps in the fridge for 3-4 days or freezes for up to 3 months.