Slow Cooker Chicken Enchilada Casserole

Here’s a dish with all the goodness of enchiladas but much less prep time required! Slow Cooker Chicken Enchilada Casserole is a healthy option for a family-friendly meal with lots of added veggies.

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings

Calories 351kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

1 1/2 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
1/2 cup diced red pepper 1/2 red bell pepper
1 jalapeno pepper diced and ribs and seeds removed
1/2 cup diced red onion
8 oz corn tortillas
8 oz shredded cheese

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Instructions

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 hours until chicken is cooked through
Remove and shred chicken breasts, then return the shredded chicken to slow cooker
Roughly chop tortillas and stir them into slow cooker mixture along with 4 ounces of shredded cheese
Top casserole with the remaining cheese, cover, and let it continue to cook for about 30 minutes on high

Notes

Store leftover enchilada casserole in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost if frozen, and reheat in the microwave or oven.
Substitute any other chopped veggies (with the exception of root veggies) for a unique combination and flavor.
If you choose to use precooked meat or make a vegetarian version, reduce the initial cooking time by half.
Prep the filling ahead of time as a freezer meal and defrost it before adding it to the slow cooker.

Nutrition