Description
This Slow Cooker Chicken Enchilada Casserole is a hearty, delicious meal perfect for busy weeknights.
Ingredients
Scale
- 1 ½ pounds chicken breast (about 2 large breasts)
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 10 ounces enchilada sauce
- 8 ounces tomato sauce
- 1 ounce packet taco seasoning
- 6 (6-inch) flour or corn tortillas, cut into quarters
- 1 ½ cups shredded Mexican blend cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Add 1 ½ pounds chicken breast, 1 medium onion, diced, 2 medium carrots, peeled and diced, 15 ounce can black beans, drained and rinsed, 15 ounce can corn, drained, 10 ounces enchilada sauce, 8 ounces tomato sauce and 1 ounce packet taco seasoning to a 5-6 quart slow cooker. Stir everything together to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked (internal temperature should be 165F degrees) and tender.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables.
- Add 6 (6-inch) flour or corn tortillas, cut into quarters to the slow cooker and gently stir them into the mixture until evenly coated.
- Sprinkle 1 ½ cups shredded Mexican blend cheese evenly over the top of the mixture.
- Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted.
- Once the cheese is melted, garnish with 2 green onions, sliced.
- Serve warm directly from the slow cooker and enjoy!
Notes
- This dish can be topped with sour cream or avocado for added flavor.
- Both flour and corn tortillas work great, so use whichever you prefer.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup