Go Back
In the realm of comfort food, casseroles hold a special place, especially when they are as vibrant and flavorful as a Zesty Slow Cooker Chicken Enchilada Casserole. This dish brings together the heartiness of shredded chicken, the zest of enchilada sauce, and the wholesome goodness of black beans and corn, all layered with melty cheese and corn tortillas. Perfect for busy weeknights or cozy gatherings, this recipe offers a delicious solution that is not only easy to prepare but also a guaranteed crowd-pleaser.

Slow Cooker Chicken Enchilada Casserole

Discover the joy of cooking with this Zesty Slow Cooker Chicken Enchilada Casserole! This vibrant dish combines tender shredded chicken, zesty enchilada sauce, hearty black beans, and sweet corn, all layered with gooey cheese and corn tortillas. Ideal for busy weeknights or cozy gatherings, it's easy to prepare and guaranteed to please everyone. Learn how to create this flavorful casserole that brings warmth and comfort to your table. Dive into simple preparation steps, ingredient insights, and customizable variations for a dish your family will love!
Print Recipe Pin Recipe

Ingredients
  

2 cups shredded cooked chicken (rotisserie works great)

1 can (10 oz) red enchilada sauce

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 cup salsa (mild or spicy based on preference)

8 small corn tortillas, cut into strips

2 cups shredded cheese (cheddar and Monterey Jack blend works well)

1 medium onion, diced

1 bell pepper (any color), diced

1 teaspoon cumin

1 teaspoon chili powder

Salt & pepper to taste

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

Prepare the slow cooker: Lightly coat the bottom and sides of the slow cooker with cooking spray or a light layer of olive oil.

    Mix the chicken and veggies: In a large bowl, combine the shredded chicken, black beans, corn, salsa, diced onion, bell pepper, cumin, chili powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

      Layer the ingredients: Begin layering in the slow cooker. Start with a layer of the chicken mixture, then add a layer of tortilla strips, and sprinkle a layer of cheese. Repeat this process until you’ve used all the ingredients, finishing with a layer of cheese on top.

        Add the enchilada sauce: Pour the enchilada sauce evenly over the top of the casserole, making sure it covers the cheese and the tortilla layer.

          Cook: Cover the slow cooker with its lid and set it to cook on low for 4-5 hours, or on high for 2-3 hours. The casserole is ready when the cheese is melted and bubbly, and the edges start to brown slightly.

            Serve: Once done, let it cool for a few minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.

              Enjoy! Scoop servings onto plates and enjoy your hearty, flavorful slow cooker chicken enchilada casserole!

                Prep Time, Total Time, Servings: 15 minutes | 4-5 hours | 6 servings