Slow Cooker Chicken Enchilada Casserole: A Cozy Family Favorite
A delicious and hearty slow cooker chicken enchilada casserole that the whole family will love!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups shredded cheese
- 12 corn tortillas, cut into strips
Instructions
- In a slow cooker, combine the cooked chicken, black beans, corn, enchilada sauce, cumin, and chili powder.
- Layer half of the tortilla strips over the mixture, followed by half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cover and cook on low for 4 hours or until everything is heated through and the cheese is melted.
Notes
- Add jalapeños for extra heat.
- Serve with sour cream and avocado on top.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg