Zesty Slow Cooker Chicken Enchilada Bake
This Zesty Slow Cooker Chicken Enchilada Bake features tender chicken, a vibrant mix of red and green enchilada sauces, black beans, corn, and cheese, all layered with corn tortillas for an easy and flavorful weeknight meal.
Equipment
- Slow Cooker
- Large Bowl
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 large red onion finely chopped
- 1 can medium red enchilada sauce 10-ounce
- 1 can mild green enchilada sauce 10-ounce
- 1 can diced tomatoes with green chiles 10-ounce, undrained
- 1 can black beans 15-ounce, rinsed and drained
- 1 can fire-roasted corn 15-ounce, drained
- 12 corn tortillas soft, cut into 1-inch strips
- 2 cups shredded Monterey Jack and Colby cheese blend
- 1/4 cup fresh cilantro chopped, for garnish
- Salt and freshly ground black pepper to taste
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
Instructions
Instructions
- Place the boneless, skinless chicken thighs in the bottom of your slow cooker and evenly spread the chopped red onion over them.
- In a large bowl, combine the red enchilada sauce, green enchilada sauce, diced tomatoes with green chiles, black beans, fire-roasted corn, smoked paprika, cumin, garlic powder, salt, and pepper; stir well. Pour about one-third of this sauce mixture over the chicken and onions.
- Layer half of the corn tortilla strips over the sauce mixture, then top with one-third of the shredded cheese blend.
- Repeat the layering process: add another third of the sauce, the remaining corn tortilla strips, and another third of the shredded cheese. Finally, pour the last third of the sauce mixture over everything.
- Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-2.5 hours, until the chicken is fork-tender and easy to shred.
- Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and gently stir to combine it with the sauce and other ingredients.
- Sprinkle the remaining shredded cheese blend evenly over the top of the casserole. Cover and cook for an additional 15-20 minutes, or until the cheese is completely melted and bubbly.
- Garnish generously with fresh cilantro before serving warm. Enjoy with your favorite toppings like sour cream, avocado, or a squeeze of lime.
Notes
This enchilada bake is perfect for a cozy family dinner and can be easily customized with your favorite toppings. For best results, use fresh ingredients and adjust seasoning to your taste. Leftovers store well and can be reheated for a quick meal.