Description
An easy, hands-off slow cooker recipe that combines tender chicken, black beans, corn, and cheese with enchilada sauce. This casserole skips the tedious rolling step for a comforting, restaurant-style meal that is perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 3–4 cloves garlic, minced
- 2 (10-ounce) cans red enchilada sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen or canned corn kernels
- 12–16 (6-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt (plus more to taste)
- 1 teaspoon oil (optional, for sautéing)
Instructions
- If using raw chicken, place breasts or thighs in the bottom of the slow cooker. Sprinkle with half the salt and the cumin.
- Optional: Heat oil in a skillet over medium heat. Sauté diced onion for 5 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
- Pour enchilada sauce over the chicken in the slow cooker. Add sautéed (or raw) onions and rinsed black beans. Stir gently to combine. Add 1/4 cup water or broth if sauce doesn’t cover chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken reaches 165°F and shreds easily.
- Remove chicken, shred with two forks, and discard excess fat. Stir shredded chicken and corn back into the sauce.
- Tear tortillas into large pieces. Layer half the tortilla pieces in the pot, followed by half the cheese. Repeat with remaining tortillas and cheese.
- Cover and cook on high for an additional 30-45 minutes until tortillas are soft and cheese is melted and bubbly.
- Let rest for 10 minutes before serving.
Notes
For best results, shred cheese from blocks rather than using pre-shredded cheese to ensure smooth melting. If using rotisserie chicken, skip the initial cooking phase and shred it before layering. To prevent a watery casserole, ensure beans and corn are thoroughly drained. Let the casserole rest for 10 minutes after cooking to allow layers to set.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 6
- Protein: 32
Keywords: crockpot chicken enchilada casserole, slow cooker enchiladas, easy dinner, meal prep, family friendly, one pot meal