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Slow Cooker Chicken Enchilada Casserole

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A cozy and comforting dish featuring layers of tender chicken, black beans, corn, and melted cheese in enchilada sauce, perfect for gathering friends and family.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 2 cups enchilada sauce
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 8 corn tortillas, cut into strips
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Layering the Base: In a slow cooker, layer half of the shredded chicken at the bottom, followed by half of the enchilada sauce. Next, sprinkle in half of the drained and rinsed black beans and half of the corn. Add half of the corn tortilla strips and top it all off with half of the cheese. Repeat these layers once more for a delicious depth of flavor.
  2. Spice It Up: Now, sprinkle cumin, garlic powder, salt, and pepper over the top layer of your casserole. This will add an aromatic kick and elevate the dish to a whole new level.
  3. Slow Cook the Magic: Cover the slow cooker with its lid and set it to low. Allow it to cook for 4-6 hours, or until everything is heated through and the cheese is beautifully melted and bubbly.
  4. Serve and Enjoy: Once fully cooked, gather your friends or family around the dining table. Serve the casserole warm, garnished with fresh cilantro or a dollop of sour cream if you like.

Notes

For faster preparation, consider using a rotisserie chicken, and feel free to add jalapeños or diced green chilies for extra kick. Leftovers can be stored in the fridge for up to three days or frozen for up to two months.

Nutrition

Find it online: https://tashirecipez.com/slow-cooker-chicken-enchilada-casserole/

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