Description
This Cheesy Slow Cooker Chicken Enchilada Bake is a delicious and easy-to-make dish that’s perfect for busy weeknights. Packed with flavor and cheesy goodness, it’s sure to become a family favorite!
Ingredients
Scale
Chicken Enchilada Bake:
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 (10 oz) can diced tomatoes with green chilies (undrained)
- 1 (15 oz) can black beans (rinsed and drained)
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 6 small corn tortillas (cut into strips)
- 2 cups shredded Mexican blend cheese
Optional Toppings:
- sour cream
- chopped cilantro
- diced avocado
- sliced jalapeños
Instructions
- Place the chicken breasts in the slow cooker: Add enchilada sauce, diced tomatoes, black beans, corn, cumin, chili powder, and garlic powder. Stir.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked. Shred chicken, return to slow cooker.
- Add remaining ingredients: Stir in tortilla strips and 1 1/2 cups cheese. Sprinkle remaining cheese on top.
- Final cooking: Cook on high for 15-20 minutes until cheese is melted. Serve with toppings.
Notes
- To add spice, include jalapeños or hot sauce. Flour tortillas can be used instead of corn. Leftovers are great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 90mg
