Slow Cooker Shredded Chicken Enchilada Casserole Recipe
This Slow Cooker Shredded Chicken Enchilada Casserole combines the convenience of slow cooking with bold Mexican flavors.
Equipment
- slow cooker
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts
Sauce
- 2 cups enchilada sauce
Tortillas
- 6 pieces corn tortillas
- 6 pieces flour tortillas
Cheese
- 1 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
Vegetables
- 1 can black beans rinsed and drained
- 1 cup corn frozen or canned
- 1 cup bell peppers diced
Spices
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
Preparation
- Place the chicken breasts in the bottom of your slow cooker. Season them generously with salt, pepper, cumin, chili powder, and garlic powder.
- Pour the enchilada sauce over the seasoned chicken. Make sure the chicken is well coated for optimal flavor infusion.
- Tear the tortillas into strips and layer them over the chicken and sauce mixture.
- Sprinkle black beans, corn, and diced bell peppers over the tortilla layer.
- Continue layering with more tortillas, sauce, veggies, and shredded cheese.
- Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken right in the slow cooker, mixing it well with the other ingredients.
- Let the casserole rest for a few minutes after cooking. Serve it hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream if desired.
Notes
A perfect dish for busy weeknights.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 90mgSodium: 800mgFiber: 8gSugar: 5g
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