Slow Cooker Chicken Enchilada Casserole

Something I LOVE is a plate of enchiladas. They are so comforting and delicious, but I don’t always have time to make them on a busy weeknight. Even more than that, sometimes a slow cooker meal is the only thing I have energy for. This one was even better the next day as leftovers too which is alwaaays a win. Perfect to add to your lazy weeknight rotation, it’s packed with flavor and protein and so easy. Make this recipe with my tried and true Slow Cooker!

A Closer Look

These ingredients are so simple, but full of nutrients that will create such a comforting and delicious meal.

Heat olive oil in a skillet over medium heat. Add the onion and garlic, stirring occasionally, for about 6-8 minutes or until the onion has browned.

In your slow cooker, add the chicken and seasonings: 1/2 teaspoon kosher salt, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/4 teaspoon oregano.

Add 15 oz jar of red enchilada sauce.

Finally, add in the black beans, and sautéd onions and garlic. Cook on low for 7-8 hours or high for 4-5 hours.

Once it is cooked, remove the chicken and shred it. Place it back into the slow cooker when finished and give it a good stir.

Stir in the tortillas, I used 6 corn tortillas cut into bite sized pieces.

Top with cheese and cover until melted, about 10 minutes.

Once it’s all melted, it’s ready to serve.

Garnish with cilantro and lime. Feel free to pair it with tortilla chips for dipping or as is and enjoy!