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Before diving into the specifics of our chicken enchilada casserole, it's essential to understand how slow cooking works and why it is such a beneficial method for preparing meals. Slow cooking involves cooking food at low temperatures over an extended period, which allows for even heat distribution and keeps moisture locked in. This method is particularly effective for transforming tougher cuts of meat into tender, flavorful bites.

Slow Cooker Chicken Enchilada Casserole

Experience the ultimate comfort food with this slow cooker chicken enchilada casserole. Packed with tender chicken, zesty enchilada sauce, black beans, corn, and fresh veggies, this dish is perfect for busy days. Simply toss the ingredients into the slow cooker and let it do the work while you go about your day. Enjoy a hearty meal that’s not only delicious but also a fantastic option for meal prep, ensuring you have flavorful leftovers ready throughout the week.
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Ingredients
  

2 pounds boneless, skinless chicken breasts

2 cups enchilada sauce (red or green, based on preference)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup diced bell peppers (any color)

1 medium onion, chopped

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

8 small corn tortillas, cut into strips

2 cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro, for garnish

Sliced jalapeños (optional, for a spicy kick)

Sour cream (for serving)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Pour the enchilada sauce over the chicken. Ensure they’re well coated.

    Add Vegetables and Seasoning: To the slow cooker, add black beans, corn, diced bell peppers, chopped onion, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir gently to combine everything.

      Layer Tortilla Strips: Take the corn tortilla strips and layer half of them over the chicken and vegetable mixture in the slow cooker. Then sprinkle 1 cup of shredded cheese over the tortilla layer.

        Repeat the Layers: Add the remaining tortilla strips on top, followed by the rest of the chicken mixture, and then top it off with the remaining cheese.

          Cook: Cover the slow cooker and cook on low for 4 to 6 hours or until the chicken is cooked through and tender. You can shred the chicken with two forks during the last hour of cooking, stirring it back into the casserole.

            Serve: Once finished, turn off the slow cooker and let the casserole sit for a few minutes. Serve hot, garnished with freshly chopped cilantro and sliced jalapeños if desired. Add a dollop of sour cream for extra creaminess.

              Prep Time, Total Time, Servings: 20 minutes | 6 hours | 6-8 servings