Easy Slow Cooker Chicken Enchilada Casserole Recipe
Slow Cooker Chicken Enchilada Casserole delivers cheesy enchilada flavor without rolling tortillas. Tender chicken, corn tortillas, and bold sauce make this one-pot family favorite effortless.
- Prep Time: 10 minutes
- Cook Time: 4-7 hours
- Total Time: 4.5-7.5 hours
- Yield: 6 1x
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Ingredients
1.5 lbs boneless skinless chicken thighs 28 oz can red enchilada sauce 10 corn tortillas (10–12 oz pack), cut into strips 2 cups shredded cheddar cheese, divided 15 oz can black beans, drained and rinsed 1 small onion, diced 2 garlic cloves, minced 1 tsp ground cumin 1 tsp kosher salt 1/4 cup sour cream 1 tsp avocado oil 3.8 oz can black olives, drained (optional)
Instructions
Heat avocado oil in skillet over medium heat. Add onion, garlic, cumin, and salt. Sauté 5 minutes until softened. Transfer to 6-quart slow cooker. Stir in enchilada sauce, sour cream, and 1/4 cup water. Fold in black beans. Nestle chicken into sauce. Cover and cook on high 3-4 hours or low 6-7 hours (165°F internal temp). Shred chicken in pot with forks. Stir well. Add tortilla strips and stir. Top with 1 cup cheese and half olives. Sprinkle remaining cheese and olives. Cook low 30-40 minutes until melted. Serve with jalapeños, cilantro, avocado, and sour cream.
Notes
Instant Pot: Sauté onions, add ingredients through chicken. High pressure 20 min, natural release 10 min. Add tortillas/cheese, high pressure 5 min, quick release. Storage: Refrigerate 5 days, freeze 3 months. Variations: Ground beef (pre-cook), salsa verde, add corn/green chiles.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 450
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 120mg