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Slow-Cooker Chicken Enchilada Casserole
Slow-Cooker Chicken Enchilada Casserole
Photo: Liz Andrew/Styling: Erin McDowell

Fact: Cooking dinner in your Crock-Pot rocks. And so do casseroles. The next time you use that handy kitchen appliance, make this slow-cooker chicken enchilada casserole recipe. Just don't forget the Margaritas.

RELATED: 39 Ways to Cook Chicken When You’re in a Dinner Rut

4 servings

3 boneless, skinless chicken breasts, cut into thin strips

One 14-ounce can black beans, drained

One 14-ounce can corn, drained

One 4-ounce can green chiles

One 28-ounce can enchilada sauce

20 small corn tortillas

3 cups shredded jack cheese

1 red onion, chopped

3 tablespoon taco seasoning

Fresh, chopped cilantro, to taste

Sliced scallions, to taste

Sour cream, to taste

1. In a large bowl, toss the chicken with the black beans, corn, green chiles, red onion and taco seasoning. 

2. Pour a quarter of the enchilada sauce into the base of the slow cooker. Arrange 5 tortillas over the sauce and then top with a third of the chicken mixture. Sprinkle with ½ cup cheese. Repeat this layering pattern two more times.  

3. Top the third layer with the remaining tortillas, enchilada sauce and cheese.

4. Cook on low for 5 to 6 hours. 

5. Serve portions garnished with sour cream, thinly sliced scallions and chopped fresh cilantro.

1,101 calories

36g fat

110g carbs

86g protein

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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