Description
Delight in this easy slow cooker chicken enchilada casserole, packed with tender chicken, zesty enchilada sauce, and melty cheese—a perfect weeknight meal for the whole family!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (cheddar and Monterey Jack mix)
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped cilantro
Instructions
- Prepare your slow cooker by spraying it with cooking spray to prevent sticking.
- Place the chicken breasts at the bottom of the slow cooker. Pour enchilada sauce over the chicken. Add black beans and corn on top.
- Gently stir to combine, ensuring that each piece of chicken is coated with sauce.
- Sprinkle half of the shredded cheese over the top.
- Cover and cook on low for about 6-7 hours or high for about 3-4 hours.
- Once cooked, shred the chicken in the pot using two forks. Stir to combine everything, then serve topped with remaining cheese, sour cream, and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Searing the chicken before adding it to the slow cooker can enhance flavor. You can customize this recipe by adding jalapeños for heat or swapping black beans for kidney beans.