Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6
Ingredients: 1 pound skinless, boneless chicken thighs; 1 (15-ounce) can black beans, rinsed and drained; 1 cup frozen whole kernel corn; 1/2 cup finely chopped onion; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground cumin; 2 (10-ounce) cans medium red enchilada sauce; 1 (8-ounce) package shredded Mexican blend cheeses, divided; 8 (6-inch) corn tortillas, cut in 1-inch pieces; Shredded iceberg or romaine lettuce; Chopped fresh tomato; Chopped green onion; Sour cream

Slow Cooker Chicken Enchilada Casserole

4.7

(3)

2 Reviews

1 Photo

In this slow cooker chicken enchilada casserole, the tender chicken thighs almost shred themselves. With black beans, corn, and tortillas in a flavorful sauce, this dish is plenty cheesy and satisfying.

Juliana Hale

Published on February 15, 2025

Tested by

Sarah Brekke

Slow cooker chicken enchilada casserole topped with sour cream, lettuce, and tomatoes in a bowl

Prep Time:

10 mins

Cook Time:

3 hrs 30 mins

Total Time:

3 hrs 40 mins

Servings:

Jump to Nutrition Facts

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Ingredients

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Original recipe (1X) yields 6 servings

1 pound skinless boneless chicken thighs
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 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

Directions

Gather all ingredients.

Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.

Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.

Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Shred chicken in the slow cooker using two forks.

Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Stir in half the cheese and the tortillas. Top with remaining cheese.

Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.

Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Top servings with lettuce, tomato, green onion, and sour cream.

Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali

Nutrition Facts (per serving)

501	Calories
23g	Fat
42g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 501
% Daily Value *
Total Fat 23g	29%
Saturated Fat 10g	52%
Cholesterol 137mg	46%
Sodium 945mg	41%
Total Carbohydrate 42g	15%
Dietary Fiber 10g	36%
Total Sugars 7g
Protein 36g	72%
Vitamin C 23mg	26%
Calcium 378mg	29%
Iron 4mg	20%
Potassium 956mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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