Description
Warm, comforting, and soul-satisfying, this Slow Cooker Chicken Enchilada Casserole delivers robust flavors with minimal effort, perfect for busy weeknights or relaxed weekends.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup uncooked rice (optional)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a slow cooker, combine shredded chicken, black beans, corn, and enchilada sauce.
- If using rice, add it to the mixture.
- Sprinkle cumin, chili powder, salt, and pepper over the ingredients and mix thoroughly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before the casserole is done, sprinkle cheese on top and cover again to melt.
- Serve warm with desired toppings like sour cream, avocado, or fresh cilantro.
Notes
For added flavor, serve with guacamole or tortilla chips. Ensure chicken is shredded well to blend flavors effectively.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican