Slow Cooker Chicken Enchilada Casserole with Beans and Corn
Shredded chicken in red enchilada sauce with tomatoes, green chiles, beans, corn, soft tortilla wedges, and a melted cheese topping.
Ingredients
Casserole
- 1½ pounds boneless skinless chicken breasts fully thawed
- 15 ounces red enchilada sauce
- 1 14.5-ounce can fire-roasted diced tomatoes with juices
- 4½ ounces canned green chiles
- 1 1.25-ounce packet taco seasoning
- 1 15-ounce can black beans rinsed and drained
- 1 cup frozen corn
- 1 cup shredded Mexican blend or cheddar cheese divided in half
- 6 small corn tortillas approximately 6 inches across; cut into wedges
Instructions
- Stir the enchilada sauce, tomatoes with their juices, green chiles, and taco seasoning in a 5–6-quart slow cooker. Add the thawed breasts and coat with sauce; follow the cooker’s fill limits.
- Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours, until the chicken is tender and its thickest center registers 165°F. Check near the early end of the range and extend only as needed.
- Move the chicken to a clean board, shred with two forks, and return it to the cooker. Fold in the drained beans, corn, tortilla wedges, and ½ cup cheese.
- Spread the other ½ cup cheese across the surface. Cover and cook on HIGH for 20–30 minutes or longer as needed until the filling reaches 165°F throughout and the tortillas have softened.
- Switch off the heat, rest 5 minutes, and spoon into six portions. Refrigerate leftover food promptly in shallow containers.
Notes
Timing is an estimate for thawed chicken and includes up to 6 hours on LOW plus 30 minutes for the finishing stage. Corn tortillas soften in the sauce; the casserole is served by the spoonful.