Go Back

Cheesy Slow Cooker Chicken Enchilada Bake

A creamy and flavorful deconstructed enchilada dish made effortlessly in a slow cooker, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs boneless, skinless chicken breasts The star of the dish.
  • 2 cups enchilada sauce For coating the chicken.
  • 1 cup black beans Drained and rinsed.
  • 1 cup corn Frozen or fresh.
  • 1 cup diced tomatoes Canned works great.
  • 1 cup shredded cheese Cheddar or Monterey Jack.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper To taste.
Optional toppings
  • diced avocado
  • sour cream
  • chopped cilantro

Method
 

Preparation
  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the enchilada sauce over the chicken, ensuring it’s well coated.
  3. Add the black beans, corn, and diced tomatoes to the slow cooker.
  4. Sprinkle the cumin, chili powder, garlic powder, salt, and pepper.
  5. Give it a gentle stir, but don’t disturb the chicken too much.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 4-5 hours.
  2. Once cooked, use two forks to shred the chicken right in the slow cooker.
  3. Top with cheese, and let it melt for about 10 minutes before serving.
Serving
  1. Scoop out a generous portion and add your favorite toppings.
  2. Enjoy this cheesy delight!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. This dish can also be frozen for up to three months.