Cheesy Slow Cooker Chicken Enchilada Bake

A Comforting, Flavor-Packed Mexican-Inspired Dish

This Cheesy Slow Cooker Chicken Enchilada Bake is an easy, set-it-and-forget-it meal that brings all the bold flavors of traditional enchiladas without the hassle of rolling individual tortillas. Loaded with tender shredded chicken, a rich enchilada sauce, gooey melted cheese, and soft tortillas, this slow cooker recipe is perfect for busy weeknights, potlucks, or a cozy family dinner.

Why You’ll Love This Recipe

• Effortless Preparation – Just layer the ingredients in your slow cooker and let it do the work.
• Incredible Flavor – A balance of smoky, spicy, cheesy, and savory goodness in every bite.
• Family-Friendly – A meal that pleases both kids and adults alike.
• Great for Leftovers – Tastes just as delicious the next day, making meal prep a breeze.

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Ingredients

• 1 ½ lbs boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
• 1 cup frozen or canned corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 6 small corn tortillas, torn into bite-sized pieces
• 2 cups shredded Mexican cheese blend (divided)
• ½ cup sour cream or Greek yogurt
• ¼ cup chopped fresh cilantro (optional)
• ½ cup diced green onions (optional)

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Step-by-Step Instructions

1. Prep the Chicken

Place the chicken breasts in the slow cooker. Sprinkle with salt, pepper, cumin, chili powder, garlic powder, and onion powder.

2. Add the Wet Ingredients

Pour the enchilada sauce and diced tomatoes (with green chilies) over the chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily.

3. Shred the Chicken

Remove the cooked chicken from the slow cooker, shred it with two forks, and return it to the pot.

4. Layer the Ingredients

Add the black beans, corn, and torn tortillas to the slow cooker. Stir gently to combine.

5. Add Cheese & Cook

Stir in 1 cup of shredded cheese and sour cream. Sprinkle the remaining cheese over the top. Cover and cook on low for 30 more minutes until everything is melted and bubbly.

6. Serve & Enjoy

Garnish with fresh cilantro and green onions, if desired. Serve warm with your favorite toppings like avocado, jalapeños, or extra sour cream.

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Variations & Substitutions

• Spicier Version – Use a hotter enchilada sauce or add diced jalapeños.
• Milder Option – Opt for a mild enchilada sauce and omit chili powder.
• Different Protein – Swap the chicken for shredded beef or pork.
• Vegetarian Option – Substitute the chicken with extra beans and diced bell peppers.
• Cheese Choices – Try pepper jack or sharp cheddar for a different twist.

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Servings & Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: ~7 hours

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Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Microwave individual servings for 1-2 minutes, or warm in a 350°F oven for 15-20 minutes.

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Frequently Asked Questions

How do I prevent the tortillas from getting too soggy?

Using corn tortillas helps, as they hold up better than flour tortillas in the slow cooker. Adding them later in the cooking process also helps maintain texture.

Can I use store-bought rotisserie chicken?

Yes! Just shred the rotisserie chicken and skip the slow cooking step. Reduce cook time to about 1 hour on low after mixing the ingredients.

Can I make this in the oven instead?

Absolutely! Assemble everything in a baking dish and bake at 375°F for 25-30 minutes until bubbly and heated through.

What can I serve with this dish?

This pairs well with a side of Mexican rice, a simple green salad, or a scoop of guacamole.

Can I make this dairy-free?

Yes, just use a dairy-free cheese alternative and replace sour cream with dairy-free yogurt or omit it altogether.

How can I thicken the mixture if it’s too runny?

Let the dish sit for a few minutes before serving, or stir in a handful of crushed tortilla chips to absorb excess moisture.

What’s the best enchilada sauce to use?

Use a brand you love, or make your own by combining tomato sauce, chili powder, garlic, cumin, and a bit of flour for thickening.

Can I use whole wheat or flour tortillas?

Corn tortillas hold up best, but you can use flour tortillas if preferred. Keep in mind they may become a bit softer.

Is this recipe freezer-friendly?

Yes! Make sure to store it in an airtight container and label it with the date for easy tracking.

Can I add more veggies?

Definitely! Bell peppers, zucchini, or mushrooms are great additions to enhance the flavor and nutrition.

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Final Thoughts

This Cheesy Slow Cooker Chicken Enchilada Bake is a must-try for any fan of Mexican cuisine. It’s easy, comforting, and packed with flavor, making it an ideal dish for any occasion. Whether you’re meal-prepping, feeding a crowd, or just craving something hearty and delicious, this recipe is sure to hit the spot. Enjoy!

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