Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Slow Cooker Chicken Enchilada Casserole Recipe
Slow cooker chicken enchilada casserole creates incredibly tender chicken thighs that practically shred themselves while building layers of flavor with black beans, corn, and tortillas. This hands-off preparation method allows the chicken to become fork-tender while all the flavors meld together perfectly. The slow cooker does all the work while you enjoy the aroma of authentic Mexican flavors developing throughout the day.
In this slow cooker chicken enchilada casserole, the tender chicken thighs almost shred themselves. With black beans, corn, and tortillas in a flavorful sauce, this dish is plenty cheesy and satisfying.
Prep Time:
10 mins
Cook Time:
3 hrs 30 mins
Total Time:
3 hrs 40 mins
Servings:
6
Cook Mode (Keep screen awake)
Ingredients
1 pound skinless boneless chicken thighs
1 (15-ounce) can black beans , rinsed and drained
1 cup frozen whole kernel corn
1/2 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
2 (10-ounce) cans medium red enchilada sauce
1 (8-ounce) package shredded Mexican blend cheese, divided
8 (6-inch) corn tortillas , cut into 1-inch pieces
shredded iceberg or Romaine lettuce
chopped fresh tomato
chopped green onion
sour cream
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Shred chicken in the slow cooker using two forks.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Stir in half the cheese and the tortillas. Top with remaining cheese.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Top servings with lettuce, tomato, green onion, and sour cream.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Nutrition Facts (per serving)
| 501 | Calories |
| 23g | Fat |
| 42g | Carbs |
| 36g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 501 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 10g | 52% |
| Cholesterol 137mg | 46% |
| Sodium 945mg | 41% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 10g | 36% |
| Total Sugars 7g | |
| Protein 36g | 72% |
| Vitamin C 23mg | 26% |
| Calcium 378mg | 29% |
| Iron 4mg | 20% |
| Potassium 956mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
