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

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

By Matt Jenner

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!

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.

2. Pour ¼ of the enchilada sauce in the base of the slow cooker, and spread to coat the bottom.

Arrange five tortillas over the sauce, covering the base of the slow cooker.

3. Pour ⅓ of the seasoned chicken mixture over the tortillas in an even layer.

Sprinkle with ½ cup jack cheese.

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.

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.

Serve directly from the slow cooker into individual bowls.

Garnish with sour cream, fresh chopped cilantro or green onion, and serve hot immediately.

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.