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Slow Cooker Chicken Enchilada Casserole: Easy and Indulgent Comfort Food

Slow Cooker Chicken Enchilada Casserole

A hearty and flavorful slow cooker chicken enchilada casserole that’s easy to prepare and perfect for family dinners.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 can enchilada sauce
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 2 cups tortillas, cut into strips
  • 2 cups shredded cheese, divided
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Instructions

  1. In a bowl, mix the shredded chicken, enchilada sauce, black beans, corn, cumin, and chili powder.
  2. Layer half of the tortilla strips in the bottom of the slow cooker.
  3. Spread half of the chicken mixture over the tortillas, then top with half of the cheese.
  4. Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
  5. Cover and cook on low for 4-6 hours until heated through and cheese is melted.

Notes

  • For extra flavor, add bell peppers or onions to the chicken mixture.
  • Serve with sour cream and fresh cilantro on top.

Nutrition

Keywords: slow cooker, chicken, enchilada, casserole, comfort food