Slow Cooker Chicken Enchilada Casserole
This slow cooker chicken enchilada casserole features tender chicken thighs, black beans, corn, and tortillas in a flavorful sauce, making it cheesy and satisfying.
Equipment
- Slow Cooker
Ingredients
Main Ingredients
- 1 pound skinless boneless chicken thighs
- 1 15-ounce can black beans rinsed and drained
- 1 cup frozen whole kernel corn
- ½ cup finely chopped onion
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- 2 10-ounce cans medium red enchilada sauce
- 1 8-ounce package shredded Mexican blend cheese divided
- 8 6-inch corn tortillas cut into 1-inch pieces
- shredded iceberg or Romaine lettuce
- chopped fresh tomato
- chopped green onion
- sour cream
Instructions
Preparation
- Gather all ingredients.
- Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 ½- to 4-quart slow cooker. Cover with enchilada sauce.
- Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
- Shred chicken in the slow cooker using two forks.
- Stir in half the cheese and the tortillas. Top with remaining cheese.
- Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
- Top servings with lettuce, tomato, green onion, and sour cream.
Nutrition
Serving: 1servingCalories: 501kcalCarbohydrates: 42gProtein: 36gFat: 23gSaturated Fat: 11gCholesterol: 137mgSodium: 911mgPotassium: 970mgFiber: 10gSugar: 7gVitamin C: 23mgCalcium: 382mgIron: 4mg
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