Description

This Cheesy Slow Cooker Chicken Enchilada Bake is a delicious and easy-to-make dish perfect for busy weeknights. Tender chicken, flavorful spices, and gooey cheese come together in a comforting and satisfying meal that the whole family will love.

Ingredients

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 (like Rotel)
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
8 small corn tortillas, cut into strips
2 cups shredded Mexican blend cheese
Chopped cilantro and sour cream for topping (optional)

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Instructions

Place the chicken in the slow cooker: Add chicken breasts to the bottom of a greased slow cooker.
Add ingredients: Pour in enchilada sauce, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Stir gently.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is cooked.
Shred chicken: Remove chicken, shred it, and return it to the slow cooker. Add tortilla strips and 1 1/2 cups of cheese.
Melt cheese: Sprinkle remaining cheese on top. Cover and cook for 20–30 minutes on low.
Serve: Top with cilantro and sour cream if desired.

Notes

For a spicier version, add diced jalapeños or hot enchilada sauce.
This dish makes great leftovers and can be easily reheated.