Slow Cooker Chicken Enchilada Casserole
This easy casserole brings all the bold flavors of your favorite enchiladas together without the fuss of rolling them up.
dailyrecipesbook.comThis dish is a favorite in our house because it is so comforting and simple to put together on a busy weeknight. You just layer the ingredients in your slow cooker and let it do all the heavy lifting for you while you go about your day.
My top tip for this recipe is to use a rotisserie chicken if you are short on time. It makes the prep work move much faster and adds a lovely flavor to the overall dish.
Ingredients
- 2 cups cooked shredded chicken
- 1 can red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 2 cups corn tortillas, torn into bite sized pieces
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- Fresh cilantro for garnish
Instructions
- 1
In a large bowl, mix the shredded chicken, enchilada sauce, black beans, corn, onion, and ground cumin until well combined.
- 2
Grease your slow cooker with a little bit of cooking spray to prevent sticking.
- 3
Spread a thin layer of the chicken mixture onto the bottom of the slow cooker.
- 4
Place a layer of torn tortilla pieces over the chicken mixture, then top with some shredded cheese.
- 5
Repeat the layers until all ingredients are used, making sure to end with a generous layer of cheese on top.
- 6
Cover and cook on low for 3 to 4 hours or on high for 2 hours.
- 7
Stir in the sour cream right before serving if you like things extra creamy, then garnish with fresh cilantro.
๐ก Tips
This casserole keeps very well in the fridge for up to three days in an airtight container. You can reheat individual portions in the microwave for a quick lunch. It also freezes beautifully if you want to save some for later.
Made this recipe? Let us know how it went.
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