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Chicken enchilada casserole in a slow cooker

Slow Cooker Chicken Enchilada

A easy slow cooker one-pot meal! Juicy chicken breasts are slow-cooked to tender perfection in a blend of aromatic spices and enchilada sauce, then combined with soft corn tortillas, corn, black beans and cheese.
5 from 4 votes
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 35 minutes
Servings: 8 servings
Calories: 387kcal
Author: MinShien

Ingredients

  • 2 lb chicken breast boneless, skinless
  • 1 cup salsa
  • 10 oz enchilada sauce
  • 3 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 8-10 corn tortillas sliced into strips
  • 15 oz black beans drained
  • 1 cup frozen corn
  • 2 cups Monterey jack cheese shredded

Instructions

  • Place chicken, salsa, enchilada sauce, garlic, cumin, chili powder, and paprika into the slow cooker. Cook on high for 3 hours, or low for 6 hours.
  • Cut tortillas into smaller squares.
  • Once chicken is cooked through, shred the chicken. Add roughly half of the corn tortillas, black beans, and corn. Stir to combine.
  • Sprinkle the remaining corn tortilla strips over the top of the chicken mixture. Top with the shredded cheese.
  • Cook on high for an additional 30 minutes making sure the frozen corn warms up and the cheese melts on top.
  • Serve and enjoy!

Nutrition

Calories: 387kcal | Carbohydrates: 35g | Protein: 38g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 845mg | Potassium: 835mg | Fiber: 8g | Sugar: 4g | Vitamin A: 706IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!