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Chicken enchilada casserole in a slow cooker, topped with sliced olives, jalapeños, sour cream, cheese, and cilantro. Bowls of limes, jalapeños, and olives are nearby.

Slow Cooker Chicken Enchilada Casserole

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This easy slow cooker chicken enchilada casserole has black beans, corn, and tortillas in a creamy enchilada sauce for a comforting weeknight dinner.
Course dinner, Main Course
Cuisine American, Mexican
Keyword chicken, comfort food, easy, one pot, slow cooker chicken enchilada casserole
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 432
Author Robyn Conley Downs

Equipment

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • ½ teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 ½ cups frozen or canned corn, drained or thawed
  • 16 ounces red enchilada sauce (about 2 cups), divided

To Add at the End

  • 3 tablespoons cream cheese
  • 1 cup shredded cheddar cheese, divided
  • 8 small corn tortillas, cut into 1-inch pieces

Instructions

  • Add to the Slow Cooker: Place the chicken in a 6-quart slow cooker. Sprinkle evenly with the salt, granulated garlic, smoked paprika, and chili powder, tossing to coat.
  • Add the beans, corn, and 1 cup of the enchilada sauce, stirring gently until just combined. Set the remaining enchilada sauce aside for the end.
  • Cover and cook on high for 3-4 hours or low for 4-5 hours, until the chicken is cooked through and shreds easily with a fork.
  • At the End: Uncover and carefully shred the chicken using two forks.
  • Add the remaining 1 cup of enchilada sauce, cream cheese, ½ cup of the cheddar cheese, and the tortillas to the slow cooker and stir until well combined.
  • Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
  • Cover and cook on high for 10-30 minutes, until the cheese is fully melted and the tortillas have softened.
  • Serve: Scoop into bowls and serve with toppings if that’s your thing.

Notes

  • For Serving: hot sauce (I love Cholula for this one), sour cream, fresh cilantro, diced onion, chopped tomatoes, chopped jalapeño slices.
  • Cheese: You can add more cheese to cover the top at the end. I prefer a lighter touch myself, but if you want a super cheesy situation, consider adding a cup or more to the top at the end.
  • Gluten-Free: Be sure to use a gf enchilada sauce and corn tortillas.

Nutrition

Serving: 1 (of 6) | Calories: 432kcal | Carbohydrates: 41g | Protein: 40g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 99mg | Sodium: 802mg | Potassium: 797mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1060IU | Vitamin C: 5mg | Calcium: 202mg | Iron: 3mg
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