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Top-down view of Slow Cooker Chicken Enchilada Casserole showing layers of chicken, beans, and corn in a glossy red sauce.

Slow Cooker Chicken Enchilada Casserole: The Ultimate Easy Family Dinner

This Slow Cooker Chicken Enchilada Casserole features tender shredded chicken, black beans, and corn smothered in red sauce and topped with melted Mexican cheese. A perfect, cheesy, set-and-forget weeknight dinner for the whole family.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs Chicken Breast Boneless, skinless (680g)
  • 28 oz Red Enchilada Sauce 794g
  • 1 can Black Beans 15 oz (425g), rinsed and drained
  • 1 cup Corn Kernels 150g, sweet yellow corn
  • 10-12 Corn Tortillas Cut into bite-sized pieces
  • 2 cups Mexican Blend Cheese 226g, Cheddar and Monterey Jack
  • 1 tsp Salt 5g
  • 0.5 tsp Black Pepper 2g
  • 0.25 cup Fresh Cilantro Garnish
  • 1 Jalapeno Thinly sliced, fresh

Equipment

  • 1 6-Quart Slow Cooker Ceramic insert preferred
  • 2 Meat Shredding Forks

Method
 

Cook and Shred
  1. Place chicken breasts, salt, pepper, and 1/2 cup enchilada sauce in the slow cooker. Cook on High for 3-4 hours or Low for 6-7 hours.
  2. Shred the cooked chicken directly in the crockpot using two forks until tender ribbons form.
Assemble and Melt
  1. Stir in the black beans, corn, remaining enchilada sauce, and corn tortilla pieces until well coated.
  2. Top with the shredded cheese blend. Cover and cook for an additional 20-30 minutes until the cheese is melted and bubbly.
  3. Top with fresh cilantro and sliced jalapenos before serving.

Notes

For a crispy top, broil the ceramic insert for 2 minutes.
Use high-quality corn tortillas to prevent them from becoming too mushy.