Slow Cooker Mexican Chicken Casserole

If you love an easy slow cooker meal with Mexican flavors, then this Slow Cooker Mexican Chicken Casserole is for you.

We LOVE Mexican style food and this recipe delivers! All ingredients can easily be found in your local grocery store. This is a hearty and delicious Mexican-inspired dish made with chicken, corn tortillas, enchilada sauce, corn, black beans, onion, green chilies, black olives and cheese.

This recipe is great for busy weeknights. Just pop it in the slow cooker in the morning. When you get home, shred the chicken, stir in the tortillas, add some cheese, corn, olives and black beans. Cook for an additional hour, and get ready for a delicious meal. Serve it with a quick side salad or Spanish rice. Life doesn’t get any better!

Why use corn tortillas and not flour? Flour tortillas will make this dish doughy. They can’t hold up to the slow cooking. Use corn tortillas that are cut into fourths.

Can a different kind of meat be used? Yes. I make this dish with boneless skinless chicken breasts because I like the way they shred. However, you can use boneless skinless thighs if you prefer dark meat. Ground beef and precooked chicken (think rotisserie chicken) will work too. Cut the initial cooking time in half.

What to serve with Slow Cooker Mexican Chicken Casserole? Spanish rice is a nice complement to this meal. And don’t forget to top the serving with a dollop of sour cream, cilantro and diced onions. A side salad rounds out the dish. All that being said, this meal is so filling you really don’t need a side.

For easier cleanup, grease the inside of slow cooker. Add chicken breasts, enchilada sauce, half diced onions and can of green chilies. (If you forget to add the green chilies like I did in the picture, don’t worry, they can be added at the end after chicken is shredded.)

Cook on high for 4 hours or low for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas into fourths, then add them to the chicken and sauce. Stir. Add 1 1/2 cup of cheese, black beans, and corn into the chicken and sauce mixture. Stir again.

Flatten the mixture. Add the remaining cheese and top with olives.

Cook on LOW for about 40-60 minutes longer. Until the cheese is totally melted.

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Slow Cooker Mexican Chicken Casserole

Recipe by janet @ mykitchenandkin.com

0.0 from 0 votes

Course: Dinner, Chicken, Casserole, Slow CookerCuisine: Mexican, AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

8

hours 

45

minutes

Total time

8

hours 

50

minutes

Easy and delicious Mexican flavors. Throw it together in the morning then let it cook all day. This is a hearty and delicious Mexican-inspired dish made with chicken, corn tortillas, enchilada sauce, corn, black beans, onion, green chilies, black olives and cheese.

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Ingredients

• 1 1/2 pounds boneless skinless raw chicken breasts (about 3 large breasts)

• 28 ounce can Red Enchilada Sauce

• 1 onion, diced (divided)

• 4 ounce can diced green chilis

• 12 corn tortillas (taco size – use the entire bag)

• 3 cups grated cheddar cheese (divided)

• 3.8 ounce can sliced black olives (divided)

• 1/2 can black beans (about 7 ounces, rinsed and drained)

• 1/2 can sweet corn kernels (about 7 ounces, drained)

Directions

• Put the chicken breasts in a slow cooker. Pour the enchilada sauce over the chicken. Add half the diced onions and can of green chilies.
• Cook on HIGH for 4 hours or LOW for 8 hours.
• Shred the chicken with 2 forks right in the slow cooker.
• Cut the tortillas into fourths, then add them to the chicken and sauce. Stir.
• Add 1 1/2 cup of cheese, black beans, and corn into the chicken and sauce mixture. Stir again.
• Flatten the mixture.
• Add the remaining cheese and top with olives.
• Cook on LOW for about 40-60 minutes longer. Until the cheese is totally melted.
• Serve topped with remaining diced onions, dollop of sour cream and/or cilantro.

Notes

• If using frozen chicken, cook on HIGH for 4 hours, then turn down and cook on LOW for 4 more hours.

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