Slow Cooker Chicken Enchilada Casserole Recipe
Description
This Slow Cooker Chicken Enchilada Casserole is an easy and delicious weeknight meal. It’s made with layers of chicken, corn tortillas, and a savory enchilada sauce, topped with melted cheese. This recipe is a great way to feed your family without all the fuss. All you need to do is layer the ingredients in the slow cooker and let it do the rest.
This Slow Cooker Chicken Enchilada Casserole is a great dish to serve for a crowd. It’s a delicious and flavorful meal that will have everyone coming back for seconds. It’s a great make-ahead meal that can be prepared ahead of time and reheated when needed. And it’s a great way to use up leftovers, too.
Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes with green chiles
1 (10 ounce) can enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 cups cooked and shredded chicken
1 (8 ounce) package corn tortillas, torn into pieces
2 cups shredded Mexican cheese blend
1/4 cup fresh cilantro, chopped (optional)
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add black beans, diced tomatoes with green chiles, enchilada sauce, chili powder, cumin, and salt and stir to combine. Bring to a simmer and cook for 10 minutes.
2. Grease a 6-quart slow cooker with cooking spray. Layer half of the corn tortillas in the bottom of the slow cooker. Top with half of the chicken, half of the sauce, and half of the cheese. Repeat with remaining tortillas, chicken, sauce, and cheese.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until cheese is melted and bubbly. Let cool for 10 minutes before serving. Garnish with cilantro, if desired. Serve with your favorite toppings, such as sour cream, diced tomatoes, or guacamole. Enjoy!
Equipment
- Large skillet
- 6-quart slow cooker
- Cooking spray
- Measuring cups and spoons
- Spatula
Notes
- This enchilada casserole can be made ahead of time and refrigerated until ready to cook.
- To freeze, let cool completely and transfer to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the refrigerator and transfer to a baking dish. Bake in a preheated 350°F oven for 20 to 25 minutes, or until heated through.
- To make this gluten-free, use corn tortillas or gluten-free tortillas.
- You can substitute the chicken with cooked ground beef, pork, or turkey.
- Feel free to add your favorite vegetables, such as corn, bell peppers, or zucchini.
Nutrition
Serving size: 1/8 of the casserole
Calories: 283 kcal
Carbohydrates: 23 g
Protein: 24 g
Fat: 11 g
Saturated fat: 5 g
Cholesterol: 63 mg
Sodium: 697 mg
Potassium: 482 mg
Fiber: 4 g
Sugar: 5 g
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