Easy Slow Cooker Chicken Enchiladas Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
8 servings
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Calories
330 kcal
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Course
Main Course, Dinner
Easy Slow Cooker Chicken Enchiladas Casserole
Description
Easy Slow Cooker Chicken Enchiladas Casserole features boneless skinless chicken breasts cooked in enchilada sauce until tender, then shredded and mixed with tortillas, black beans, chipotle pepper flakes for spice, black olives, and cheese. The assembled mixture cooks further in the slow cooker to allow flavors to combine and cheese to melt.
The dish blends the spices and tang of enchilada sauce with the creamy melted cheese and hearty black beans, enhanced by the option of smoky chipotle flakes. The softening of the tortillas within the slow cooker adds texture and holds the casserole together.
This casserole is suited for a relaxed meal when slow cooker convenience is desired. It can be portioned for family dinners or leftovers. The cheese topping and olives provide visual appeal and flavor contrast.
Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety. Adjust cooking times for preferred chicken texture. To avoid dryness on reheating, add extra enchilada sauce before warming. After cooking, letting the casserole rest briefly helps liquid absorb for firmer texture. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Ingredients
- 1 pound chicken breast boneless skinless, 454g
- 28 ounces enchilada sauce 681g
- 8 corn tortilla or a mix of wheat and corn, if not GF, cut into stripes
- 15 ounces black beans drained
- ⅓ teaspoon chipotle pepper flakes optional, or add more or less to your preference
- 2 ½ cups shredded cheese divided, 592g
- 3 ounces black olives 1 small can, drained and divided, sliced, 85g
Instructions
- Place chicken breasts in a crockpot.
- Top with enchilada sauce.
- Cover and cook on High for 4 hours.
- Take chicken out and shred.
- Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives. Stir.
- Top with remaining cheese and olives.
- Cover and cook for 50-60 minutes on low until the cheese melted.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe cooking.
- Adjust chicken cooking time for slicing instead of shredding if preferred.
- Use a hand or stand mixer to shred large quantities of chicken easily.
- Add extra enchilada sauce when reheating to keep the casserole moist.
- Let the casserole rest for 10 minutes after cooking to absorb liquids and firm up texture.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Slow cooker temperatures vary by model; adjust cooking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 64mg | 21% |
| Sodium | 1531mg | 64% |
| Potassium | 457mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1021IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 225mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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