Want a cozy, hassle-free dinner that your family will love? Cheesy slow cooker chicken enchilada casserole is the answer! This dish is perfect for busy weeknights when you need something hearty but don’t have much time to cook. Imagine layers of tender shredded chicken topped with gooey cheese and zesty enchilada sauce, all simmered to perfection in your slow cooker. What’s not to love?
This casserole offers a delightful balance of flavors – the savory chicken paired with the spicy kick of enchilada sauce and the creamy texture of melted cheese makes it a comforting favorite. Plus, it’s a family-pleaser, and the kids will devour it in no time.
Why should you make this cheesy slow cooker chicken enchilada casserole? For one, it requires minimal prep and only a few ingredients. It’s also an excellent meal prep option, saving you time in the kitchen during busy weeks. And let’s not forget how satisfying it feels to have a delicious meal waiting for you at the end of the day!
Why You’ll Love This Recipe
- Ready in the slow cooker: Just set it and forget it!
- Minimal ingredients: Uses simple pantry staples that you probably have.
- Family favorite: Kid-approved and perfect for everyone at the table.
- Meal prep winner: Easily make ahead and enjoy leftovers throughout the week.
Ingredients for Cheesy Slow Cooker Chicken Enchilada Casserole
- 2 cups shredded cooked chicken
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese, any variety
- 6 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Step-by-Step Instructions for Cheesy Slow Cooker Chicken Enchilada Casserole
- Layer the bottom: Start by spreading a bit of enchilada sauce on the bottom of the slow cooker.
- Combine ingredients: In a large bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper until well combined.
- Add tortillas: Place a layer of tortilla strips over the sauce in the slow cooker, followed by half of the chicken mixture and a sprinkle of cheese.
- Repeat layers: Pour more enchilada sauce over this layer and repeat the process until all ingredients are used, finishing with a layer of tortillas and cheese on top.
- Cook it low and slow: Cover and cook on low for 4-6 hours, or until everything is heated through and the cheese is melted.
- Serve and enjoy: Once done, allow to cool slightly before serving. Enjoy your comforting cheesy casserole!
Tips for Success
- Shred your chicken: Use leftovers or rotisserie chicken for extra flavor and ease.
- Customize the heat: Add jalapeños or hot sauce if you like your food spicy!
- Experiment with cheese: Mix different types like cheddar and pepper jack for a cheesy twist.
Substitutions & Variations for Cheesy Slow Cooker Chicken Enchilada Casserole
To Make It Vegan/Gluten-Free: Swap the chicken for shredded jackfruit and use gluten-free tortillas. Check to ensure your enchilada sauce is also gluten-free.
Variations: Add black olives or diced bell peppers for an extra crunch, or mix in some diced tomatoes for a fresh touch. You can even turn this into a breakfast dish by adding eggs!
Storage Instructions for Cheesy Slow Cooker Chicken Enchilada Casserole
Refrigerator: Store in an airtight container for up to 5 days. Reheat leftovers in the microwave or oven.
Freezer: This casserole freezes beautifully for up to 3 months. Make sure to let it cool completely before transferring to a freezer-safe container.
Make-Ahead: Prepare all ingredients in advance, layering them in the slow cooker just before cooking. This makes it easy to have dinner ready to go!
Frequently Asked Questions about Cheesy Slow Cooker Chicken Enchilada Casserole
Can I use frozen chicken? Yes, just cook it for a longer time at a lower setting until fully cooked.
Is this dish spicy? The spice level can be adjusted based on the type of enchilada sauce used. Choose mild sauce if you’re concerned about heat.
Can leftovers be frozen? Absolutely! Just remember to portion them out for easy reheating later on.
Final Toughts
Whip up this cheesy slow cooker chicken enchilada casserole for a delightful family meal that’s both simple and satisfying. Your kitchen will fill with mouth-watering aromas, and you’ll enjoy every bubbly, cheesy bite! Don’t forget to leave a comment and a star rating to let us know how much you loved it!
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Cheesy Slow Cooker Chicken Enchilada Casserole
A cozy and hassle-free dinner option perfect for busy weeknights, featuring layers of shredded chicken, cheese, and enchilada sauce cooked in a slow cooker.
- Total Time: 315
- Yield: 6 servings
Ingredients
- 2 cups shredded cooked chicken
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese, any variety
- 6 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Spread a bit of enchilada sauce on the bottom of the slow cooker.
- In a large bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper until well combined.
- Place a layer of tortilla strips over the sauce in the slow cooker, followed by half of the chicken mixture and a sprinkle of cheese.
- Pour more enchilada sauce over this layer and repeat the process until all ingredients are used, finishing with a layer of tortillas and cheese on top.
- Cover and cook on low for 4-6 hours, or until heated through and cheese is melted.
- Allow to cool slightly before serving.
Notes
Use leftovers or rotisserie chicken for extra flavor. You can customize the heat by adding jalapeños or hot sauce.
- Prep Time: 15
- Cook Time: 300
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Meat