Slow Cooker Chicken Enchilada Casserole

I love creating fresh recipes that are quick and simple to make so that I can help you get dinner on the table without the fuss!

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– 1 ½ pounds boneless skinless chicken breasts – 2 cups red enchilada sauce – 1 cup chicken broth – 15 oz can black beans drained and rinsed – 1 cup diced zucchini 1 small zucchini – 1 cup frozen corn kernels – ½ cup diced red pepper ½ red bell pepper – 1 jalapeno pepper diced and ribs and seeds removed – ½ cup diced red onion – 8 oz corn tortillas – 8 oz shredded cheese


Prep Time: 15 Min

Cook Time: 2 hours


Add all ingredients except tortillas and cheese to slow cooker and stir to combine.


Cover and cook on high for 2-3 hours or low for 4-6 until chicken is cooked through.


Remove and shred chicken and return to slow cooker.


Roughly chop the tortillas and stir into mixture along with 4 oz of the cheese.


Top with remaining cheese, cover and let continue to cook for about 30 minutes on high.

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