Description
This Slow Cooker Chicken Enchilada Casserole basically makes itself while you live your best life – come home to cheesy, saucy Mexican comfort food with zero dinnertime stress!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cans (10 oz each) red enchilada sauce
- 1 can (4 oz) diced green chilies, drained
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 12 corn tortillas (6-inch), quartered
- 3 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sour cream
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for serving)
- Salt and pepper to taste
Instructions
- Spray 6-quart slow cooker with cooking spray and pour ½ cup enchilada sauce to coat the bottom.
- Place chicken breasts in a single layer and season with salt, pepper, chili powder, cumin, and oregano. Add minced garlic and diced onions around and on top of chicken.
- Pour half of the remaining enchilada sauce over chicken and sprinkle with diced green chilies.
- Cover and cook on LOW for 3 hours or until chicken reaches 165°F internal temperature.
- Remove chicken, shred with two forks, and return to slow cooker. Mix with cooking liquid.
- Stir in black beans. Layer one-third of the chicken mixture across bottom of slow cooker.
- Arrange a layer of tortilla quarters over chicken, slightly overlapping. Spread ⅓ cup sour cream over tortillas and sprinkle with 1 cup cheese.
- Repeat these layers twice more.
- Pour remaining enchilada sauce over top layer and sprinkle with last cup of cheese.
- Cover and cook on LOW for an additional 1 hour until cheese is melted and casserole is heated through.
- Let rest for 15 minutes before serving. Garnish with fresh cilantro and serve with sliced avocado.