Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a flavorful and satisfying Mexican-inspired dish that is easy to prepare in your slow cooker. Tender shredded chicken, corn, black beans, and spices are layered with tortilla strips and melted cheese for a delicious meal the whole family will love.
Ingredients
Scale
Chicken Mixture:
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
- 1/2 cup chopped yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
Additional Ingredients:
- 6 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- Sour cream and avocado for serving (optional)
Instructions
- Spray the Slow Cooker: Spray the inside of the slow cooker with nonstick cooking spray.
- Combine Ingredients: Add chicken, enchilada sauce, black beans, corn, diced tomatoes, onion, garlic powder, cumin, and chili powder. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred Chicken: Shred chicken in the slow cooker, then add tortilla strips and 1 1/2 cups cheese.
- Top and Melt Cheese: Top with remaining cheese, cover, and cook for 15–20 minutes until cheese is melted.
- Garnish and Serve: Garnish with cilantro and serve with optional sour cream and avocado.
Notes
- To make it spicier, add jalapeños or hot sauce.
- For a creamier version, stir in sour cream or cream cheese after shredding the chicken.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 95mg
