# Slow Cooker Chicken Enchilada Casserole

- Servings: 4 servings
- Cuisine: Mexican
- Category: Dinner
- Difficulty: easy
- Language: en

## Ingredients

- 1 1/2 pound boneless, skinless chicken breast or thigh
- 1/2 tsp kosher salt
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 15-ounce can black beans, drained and rinsed
- 1 1/2 cup frozen or canned corn, drained or thawed
- 16 ounce red enchilada sauce
- 3 tbsp cream cheese
- 1 cup shredded cheddar cheese
- 8 whole small corn tortilla, cut or torn into 1-inch pieces

## Instructions

1. Place the chicken breasts in the slow cooker and season with kosher salt, granulated garlic, smoked paprika, and chili powder.
2. Add the black beans, corn, and half of the enchilada sauce.
3. Cover and cook.
4. Shred the cooked chicken using two forks.
5. Add the remaining enchilada sauce, cream cheese, and some of the shredded cheese to the slow cooker and stir to combine.
6. Stir in the torn tortilla pieces and top with the remaining shredded cheese.
7. Cover and cook until the cheese is melted.

## Source

- Original video: https://www.instagram.com/reel/Dd9lIffvE9D/?stkn=ZGlzNXpseWsxN2Rk
- Creator: Robyn Conley Downs  ✨ Easy Dinner Recipes
- Recipe page: https://www.cliprecipe.com/recipe/431aabdc-f98c-46f0-8bf0-599abf01a045
- Extracted: 2026-10-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt