Slow cooker chicken enchilada casserole

Name: Slow cooker chicken enchilada casserole
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tsp olive oil; 2 cans canned chicken breast, drained; 1 can black beans, drained and rinsed; 1 cup frozen corn; 1 tsp ground cumin; 2 cans red enchilada sauce, 10 oz cans; 12 corn tortillas; 1½ cups Mexican blend cheese, divided; ½ cup sour cream (optional); ¼ cup cilantro, chopped (optional)

Layers of corn tortillas, canned chicken, black beans and red sauce melt together in the slow cooker while you get on with your day.

200 min total
20 min hands-on
Anyone can make this
Serves 6
About $2.41 a serving
460 calories
Good the next day
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

2 cans canned chicken breast, drained
1 can black beans, drained and rinsed
1 cup frozen corn
2 cans red enchilada sauce, 10 oz cans
12 corn tortillas
1½ cups Mexican blend cheese, divided
½ cup sour cream (optional)
¼ cup cilantro, chopped (optional)

From your pantry

1 tsp olive oil
1 tsp ground cumin

Each serving has about 460 calories, 37 g protein, 45 g carbs and 15 g fat, and costs about $2.41 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No black beans? Pinto beans or kidney beans work.
No frozen corn? Canned corn works.
No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
No sour cream? Plain Greek yogurt works.
No cilantro? Fresh parsley works.

Steps

Tap an underlined word for a quick explanation.

Rub the inside of the slow cooker with the oil.
the chicken, beans, corn, cumin and 1 can of the enchilada sauce together in a bowl.
Tear the tortillas in half. Spread ½ cup of the remaining sauce over the bottom of the slow cooker.
Layer 8 tortilla halves, a third of the chicken mixture and ⅓ cup of the cheese. Repeat twice more.
Dolly’s tip: It doesn’t have to be neat. Overlapping, patched tortillas all melt together in the end.
Pour the remaining sauce over the top and scatter on the remaining cheese.
Cover and cook on LOW 3 hours, until it’s bubbling and the edges look set.
Timer: 180 min
Dolly’s tip: In a hurry? HIGH for 1½ hours works too.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Turn it off, take the lid off, and let it sit 10 minutes so it firms up enough to scoop. Serve with sour cream and cilantro.
Timer: 10 min