Savory Slow Cooker Chicken Enchilada Casserole
A fuss-free, comforting slow cooker casserole layered with tender shredded chicken, melty cheese, and smoky enchilada sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes (low) or 2 hours 15 minutes to 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 3 cups cooked, shredded chicken (rotisserie chicken recommended)
- 2 cups red enchilada sauce
- 8–10 corn tortillas, cut into strips or quarters
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla)
- 1 cup black beans, drained and rinsed (optional)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
- Sour cream or Greek yogurt for serving
Instructions
- If using raw chicken breasts, cook by boiling or baking until no longer pink, then shred with two forks. Using rotisserie chicken skips this step.
- In a bowl, combine enchilada sauce, cumin, chili powder, smoked paprika, salt, and pepper. Stir well.
- Sauté diced onions and garlic in a splash of oil over medium heat until translucent and fragrant, about 3-4 minutes.
- Spray the slow cooker insert lightly with non-stick spray. Layer a thin layer of sauce on the bottom.
- Add a layer of tortilla pieces, then shredded chicken, black beans (if using), sautéed onions and garlic, diced green chiles, a sprinkle of cheese, and a spoonful of sauce. Repeat layers until ingredients are used, finishing with a generous cheese layer on top.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender and cheese is melted and bubbly. Avoid lifting the lid frequently.
- Let the casserole sit with the lid off for about 10 minutes to set before serving.
- Garnish with fresh cilantro and serve with dollops of sour cream or Greek yogurt and a squeeze of lime juice.
Notes
[‘Use rotisserie chicken to save prep time and add flavor.’, ‘Spray slow cooker insert with non-stick spray to prevent cheese from sticking.’, ‘If tortillas get soggy, reduce sauce slightly or add more cheese layers.’, ‘For a crispy top, transfer slow cooker insert to oven under broiler for 3-5 minutes, watching carefully.’, ‘To thicken watery sauce, stir in 1 tablespoon cornstarch mixed with water before cooking.’, ‘Can be assembled ahead and refrigerated overnight before cooking.’, ‘Freeze leftovers up to 2 months; thaw overnight before reheating.’]
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 375
- Sugar: 3
- Sodium: 700
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: slow cooker, chicken enchilada casserole, easy dinner, weeknight meal, comfort food, Mexican casserole, shredded chicken, enchilada sauce