Hard

Slow Cooker Chicken Enchilada Casserole

Name: Slow Cooker Chicken Enchilada Casserole
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Ingredients: 1 pound skinless boneless chicken thighs; 1 , 15-ounce; 1 cup corn; 0.5 cups onion; 2 cloves garlic; 0.5 teaspoons salt; 0.5 teaspoons ground black pepper; 0.5 teaspoons ground cumin; 2 , 10-ounce; 1 , 8-ounce; 8 , 6-inch; iceberg or Romaine lettuce; fresh tomato; chopped green onion; sour cream

Total Time

1h 25m

25m prep · 60m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

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.

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Ingredients

1 pound skinless boneless chicken thighs
1 , 15-ounce
1 cup corn
0.5 cups onion
2 cloves garlic
0.5 teaspoons salt
0.5 teaspoons ground black pepper
0.5 teaspoons ground cumin
2 , 10-ounce
1 , 8-ounce
8 , 6-inch
iceberg or Romaine lettuce
fresh tomato
chopped green onion
sour cream

Instructions

1

Gather all ingredients.
2

Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.
3

Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
4

Shred chicken in the slow cooker using two forks.
5

Stir in half the cheese and the tortillas. Top with remaining cheese.
6

Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
7

Top servings with lettuce, tomato, green onion, and sour cream.