Slow Cooker Chicken Enchilada Casserole
Prep: 10 mins | Cook: 3 hrs 30 mins | Total: 3 hrs 40 mins
Servings: 6
In this slow cooker chicken enchilada casserole, the tender chicken thighs almost shred themselves. With black beans, corn, and tortillas in a flavorful sauce, this dish is plenty cheesy and satisfying.
Ingredients
- 1 pound skinless boneless chicken thighs
- 1 15-ounce can black beans, rinsed and drained
- 1 cup frozen whole kernel corn
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 2 10-ounce cans medium red enchilada sauce
- 1 8-ounce package shredded Mexican blend cheese, divided
- 8 6-inch corn tortillas, cut into 1-inch pieces
- shredded iceberg or Romaine lettuce
- chopped fresh tomato
- chopped green onion
- sour cream
Instructions
- Gather all ingredients.
- Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.
- Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
- Shred chicken in the slow cooker using two forks.
- Stir in half the cheese and the tortillas. Top with remaining cheese.
- Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
- Top servings with lettuce, tomato, green onion, and sour cream.