Slow Cooker Chicken Enchilada Casserole: Easy Family Favorite
A delicious and simple slow cooker chicken enchilada casserole that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4-6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can red enchilada sauce
- 2 cups tortillas, cut into strips
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1.5 cups shredded cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Place chicken, enchilada sauce, tortillas, black beans, corn, cumin, garlic powder, onion powder, salt, and pepper in the slow cooker.
- Mix everything together until well combined.
- Top with shredded cheese.
- Cover and cook on low for 4-6 hours or until heated through.
- Serve warm and enjoy!
Notes
- For a vegetarian option, substitute chicken with more beans or vegetables.
- Adjust the spiciness of the enchilada sauce to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg