What ingredients are needed for Slow Cooker Chicken Enchilada Casserole?

To prepare a delicious Slow Cooker Chicken Enchilada Casserole, you will typically need shredded chicken, enchilada sauce, black beans, corn, tortillas, and cheese. Fresh veggies can also be added for extra flavor and nutrition.

Can I use frozen chicken in this casserole?

Absolutely! Using frozen chicken is convenient and will work well in your slow cooker. Just ensure to cook it longer to ensure thorough cooking. The results will still be tasty!

How long does the casserole take to cook?

The cooking time for a Slow Cooker Chicken Enchilada Casserole usually ranges from 4 to 6 hours on low heat, or 2 to 3 hours if set to high. Monitor to prevent overcooking.

Can I make this recipe ahead of time?

Yes! This casserole can be assembled the night before and stored in the refrigerator. Simply pop it into the slow cooker when ready to cook.

Slow Cooker Chicken Enchilada Casserole: A Flavorful Delight

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 8 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 2–3 boneless, skinless chicken breasts; 1 tbsp taco seasoning; Salt and black pepper, to taste; 2 (10 oz) cans red enchilada sauce; 1 (10 oz) can diced tomatoes with green chiles, drained; 12 oz corn tortillas, cut into wedges; 2 cups shredded fiesta blend cheese, divided

Description

Flavorful Slow Cooker Chicken Enchilada Casserole with tender chicken, corn tortillas, enchilada sauce, and melty cheese. Easy, cheesy, and perfect for weeknight dinners.

Ingredients

Scale

2–3 boneless, skinless chicken breasts

1 tbsp taco seasoning

Salt and black pepper, to taste

2 (10 oz) cans red enchilada sauce

1 (10 oz) can diced tomatoes with green chiles, drained

12 oz corn tortillas, cut into wedges

2 cups shredded fiesta blend cheese, divided

Instructions

Prepare chicken: Season chicken breasts with taco seasoning, salt, and black pepper. Place them in the slow cooker.
Add sauces: Pour enchilada sauce and drained diced tomatoes with green chiles over the chicken.
Layer tortillas: Cut corn tortillas into wedges and layer them over the chicken and sauce mixture.
Add cheese: Sprinkle 1 cup of shredded cheese over the tortillas. Reserve the remaining 1 cup for later.
Cook: Cover and cook on low for 6–8 hours (or high for 2–3 hours) until chicken is tender.
Finish: About 30 minutes before serving, sprinkle the remaining 1 cup of cheese on top and let it melt.
Serve: Serve hot, optionally topped with sour cream, fresh cilantro, avocado slices, or jalapeños.

Notes

Frozen chicken can be used; just increase cooking time slightly.

Add black beans or corn for extra heartiness.

Prep Time: 15 minutes
Cook Time: 8 hours (low)
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1–1½ cups
Calories: 350 kcal
Sugar: 5 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg

Keywords: Slow cooker chicken enchilada casserole, crockpot chicken enchiladas, cheesy chicken casserole, easy weeknight dinner, Mexican casserole, chicken enchiladas, comfort food, family-friendly meal