My family loves making this for recipe for game nights. There's never any leftovers

Print this recipe
Prepare yourself a Cinco de Mayo feast right in your slow cooker! This chicken enchilada casserole is a dish that's packed full of flavor, and easy to throw together! All the classic flavors of traditional Mexican enchiladas are layered inside a crockpot, where the ingredients marry together low-and-slow for over five hours. This dish is perfect to celebrate a Mexican holiday, or even just for game night at the house!
There are many ways of filling chicken enchiladas, but this casserole is filled with traditional black beans, corn, chiles, and cheese. Corn tortillas are layered in the casserole, making this dish almost like a Mexican-style lasagna. Both kids and adults will love this dish, and it goes great with an ice-cold margarita!
Advertisement
Slow cooker chicken enchilada
Prep Time: 30 mins
Servings: 4-6
Instructions
3 large boneless, skinless chicken breasts, cut into thin strips
1 can black beans, drained
1 can corn kernels, drained
28 ounces enchilada sauce (store-bought or homemade)
1 4-ounce can green chiles, drained and diced
3 cups shredded jack cheese
20 small corn tortillas
1 medium red onion, diced
3 tablespoons taco seasoning mix
Sour cream (optional garnish)
Fresh chopped cilantro (optional garnish)
Green onions (optional garnish)
Directions
1. In a large bowl, combine the chicken, black beans, corn, chiles, onion, and taco seasoning. Mix to fully coat.
Cooktop Cove
2. Pour ¼ of the enchilada sauce in the base of the slow cooker, and spread to coat the bottom.
Cooktop Cove
Arrange five tortillas over the sauce, covering the base of the slow cooker.
Cooktop Cove
3. Pour ⅓ of the seasoned chicken mixture over the tortillas in an even layer.
Cooktop Cove
Sprinkle with ½ cup jack cheese.
Cooktop Cove
Cover with more tortillas, and repeat this process two more times until all the ingredients are used up.
4. Use the final five tortillas as the top layer of the casserole, and top with the remaining enchilada sauce and cheese.
Cooktop Cove
5. Cover the crockpot and cook on low for about 5½ to 6 hours, until the chicken is tender and the casserole is hot all the way through.
Cooktop Cove
Serve directly from the slow cooker into individual bowls.
Cooktop Cove
Garnish with sour cream, fresh chopped cilantro or green onion, and serve hot immediately.
Cooktop Cove
Advertisement
Pro-tip: You can also use a Mexican cheese blend instead of jack to bring out even more Tex-Mex flavor.
Pro-tip: This dish would also be great with pork or ground beef.
Resources
Print this recipe