Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a flavorful and comforting Mexican-American dish that combines tender shredded chicken, rich enchilada sauce, black beans, corn, and crispy tortilla strips, all topped with melted Mexican blend cheese. Perfect for an easy, hands-off meal, this casserole is slow cooked to perfection, making it a great option for busy weeknights or casual gatherings. Garnished with fresh cilantro and green onions, it’s a family-friendly dish that can be made gluten-free with certified corn tortillas.
Ingredients
Scale
Chicken & Sauce
- 1 ½ pounds boneless skinless chicken breasts
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Vegetables & Beans
- 1 cup frozen corn (optional)
- 1 (15 oz) can black beans, drained and rinsed
Toppings & Garnish
- 8 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the slow cooker base: Place the boneless skinless chicken breasts in the bottom of the slow cooker. Pour in the red enchilada sauce along with the drained diced tomatoes with green chilies. Sprinkle in the chili powder, cumin, garlic powder, and season with salt and pepper. Stir gently to combine the spices with the sauce and chicken.
- Slow cook the chicken: Cover the slow cooker and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours. The chicken should be tender and fully cooked through.
- Shred the chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks. Return the shredded chicken to the slow cooker and stir to mix with the sauce.
- Add beans, corn, and tortillas: Stir in the drained and rinsed black beans and frozen corn, if using. Fold in the strips of corn tortillas thoroughly.
- Add cheese and finish cooking: Evenly sprinkle the shredded Mexican blend cheese over the top of the mixture. Cover again and cook on high for an additional 20 to 30 minutes, or until the cheese is completely melted and the dish is heated through.
- Serve: Spoon the cheesy chicken enchilada bake into bowls or plates. Garnish with chopped fresh cilantro and sliced green onions for extra flavor and freshness. Serve hot.
Notes
- For a spicier dish, add sliced jalapeños to the slow cooker or substitute with a hot enchilada sauce.
- Corn tortillas work best to maintain texture in the slow cooker; flour tortillas may become too soft or mushy.
- Serve with sour cream, avocado slices, or a squeeze of fresh lime juice for added creaminess and tang.
- This recipe can be made gluten-free by using certified gluten-free corn tortillas.
- Leftovers store well in the refrigerator for up to 3 days and make a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 440
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg
