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A white plate with a serving of slow cooker chicken enchilada casserole

Slow Cooker Chicken Enchilada Casserole (5 Ingredients)

This Slow Cooker Chicken Enchilada Casserole is the best Mexican-inspired easy dinner recipe with only 5 ingredients. Anyone can make this with ease and it's layered with flavor too. It's a recipe that's on repeat at our house, and I'm sure will be at yours too.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 -6 servings
Course: dinner, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs. boneless skinless raw chicken breasts or chicken thighs
  • 28 oz. can Red Enchilada Sauce
  • 10 soft shell flour tortillas
  • 1 ½ cups cheddar cheese shredded
  • 8 oz can black beans drained and rinsed
  • Chopped scallions garnish
  • Sour cream garnish

Method
 

  1. Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 2 hours or LOW for 4 hours.
  2. Shred the chicken right in the slow cooker, cut the tortillas into strips and then into squares and add to chicken and sauce. Stir to combine.
  3. Add 1/2 cup of cheese and half the black beans into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the beans on top.
  4. Cook on low for another 30 to 40 minutes until the cheese is completely melted. Serve immediately and top with sour cream and chopped scallions. Enjoy!

Notes