Slow Cooker Chicken Enchilada Casserole
Enjoy the ultimate comfort food with our Slow Cooker Chicken Enchilada Casserole, featuring tender chicken, vibrant veggies, and melted colby jack cheese. With bold flavors and easy prep, this dish is perfect for back to school.
Servings: 6
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 15-ounce can whole kernel corn or beans, drained*
- 1 4-ounce can green chiles
- 1 teaspoon EACH Morton kosher salt, cumin, smoked paprika, chili powder, & granulated garlic
- 2 cups green or red enchilada sauce or salsa
- 8 small corn tortillas
- 8 ounces colby jack cheese, shredded
Instructions
- Add the chicken breasts, onion, bell pepper, corn/beans, green chiles, salt, cumin, paprika, chili powder, garlic, and enchilada sauce to the slow cooker.1 pound boneless skinless chicken breasts, 1 yellow onion, diced, 1 green bell pepper, diced, 1 15-ounce can whole kernel corn or beans, drained*, 1 4-ounce can green chiles, 1 teaspoon EACH Morton kosher salt, cumin, smoked paprika, chili powder, & granulated garlic, 2 cups green or red enchilada sauce or salsa
- Cover and cook on LOW for about 6 hours or HIGH for about 3 hours. The chicken should be cooked through and tender.
- While the chicken is cooking, cut the corn tortillas into quarters. Set aside.8 small corn tortillas
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine. Gently stir in about 1/3 of the cheese and all of the tortilla quarters, mixing just until evenly distributed. Smooth the mixture into an even layer.8 ounces colby jack cheese, shredded
- Sprinkle the remaining cheese over the top. Cover the slow cooker again and cook on HIGH for an additional 20-30 minutes, until the cheese is melted and bubbly.
Notes
- Corn or Beans: I recommend choosing either corn or beans to avoid diluting the seasoning. If you prefer to use both, consider increasing the seasoning to maintain a robust flavor. My husband dislikes beans, so I always use corn for its added sweetness. If you opt for beans, black beans or pinto beans are excellent choices.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Enchilada Sauce: I prefer green enchilada sauce but red enchilada sauce can also be used. I also like to use salsa verde.
- Corn Tortillas: Traditionally, enchiladas are made with corn tortillas, but if you do not like them, you can use small flour tortillas.
- Stir Gently: You do not want to overmix the tortillas or they will fall apart completely. Aim to have large pieces throughout the casserole for better texture and flavor.
Nutrition
Calories: 418kcal | Carbohydrates: 35g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1479mg | Fiber: 3g | Sugar: 6g