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Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole

Cost $12, save $15

Source: Recommended by CookPal

  • 220 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Protein

    • 1 pound skinless boneless chicken thighs

  • Vegetables

    • 1 (15-ounce) can black beans
    • 🌽 1 cup corn
    • 🧅 1/2 cup onion
    • 🧄 2 cloves garlic

  • Seasonings

    • 🧂 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground cumin

  • Sauces

    • 2 (10-ounce) cans enchilada sauce

  • Dairy

    • 🧀 1 (8-ounce) package Mexican blend cheese

  • Staples

    • 🌮 8 (6-inch) corn tortillas

STEPS

1

Gather all ingredients.

2

Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.

3

Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.

4

Shred chicken in the slow cooker using two forks.

5

Stir in half the cheese and the tortillas. Top with remaining cheese.

6

Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.

7

Top servings with lettuce, tomato, green onion, and sour cream if desired.

NUTRIENTS

Per 1 serving

🔥

501

Calories

  • 36
    Protein
  • 42
    Carbs
  • 23
    Fats

💡 Switch to low-fat cheese for a lighter option.Use whole wheat tortillas for extra fiber.Prep ingredients ahead for quicker setup.