Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1 pound skinless, boneless chicken thighs; 1 (15-ounce) can black beans, rinsed and drained; 1 cup frozen whole kernel corn; 1/2 cup finely chopped onion; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground cumin; 2 (10-ounce) cans medium red enchilada sauce; 1 (8-ounce) package shredded Mexican blend cheeses, divided; 8 (6-inch) corn tortillas, cut in 1-inch pieces; Shredded iceberg or romaine lettuce; Chopped fresh tomato; Chopped green onion; Sour cream

Slow Cooker Chicken Enchilada Casserole

This slow cooker chicken enchilada casserole with tender shredded chicken thighs, black beans, corn, and tortillas in a flavorful sauce is cheesy and satisfying.

3 hr 40 min total 10 min prep 3 hr 30 min cook 6 501 cal

Instructions

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1 Gather all ingredients.
2 Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 ½- to 4-quart slow cooker. Cover with enchilada sauce.
3 Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
4 Shred chicken in the slow cooker using two forks.
5 Stir in half the cheese and the tortillas. Top with remaining cheese.
6 Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
7 Top servings with lettuce, tomato, green onion, and sour cream.