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In the fast-paced world we live in, finding time to prepare healthy and delicious meals can be a challenge. Enter the slow cooker—a time-saving kitchen appliance that has become a staple for busy families and individuals alike. The beauty of slow cooking lies in its simplicity: you can toss in your ingredients in the morning, set the timer, and return home to a warm, hearty meal. Among the myriad of recipes that one can create in a slow cooker, chicken enchiladas stand out as a crowd-pleaser.

Slow Cooker Chicken Enchilada Casserole

Discover the mouthwatering comfort of Slow Cooker Chicken Enchilada Casserole, a perfect blend of traditional flavors and modern convenience. This easy-to-make dish features tender chicken breasts simmered in delicious enchilada sauce with black beans, corn, and spices for a satisfying meal. Perfect for any dietary preference, it's customizable and ideal for weeknight dinners or gatherings. Enjoy the rich flavors and warm aromas that will bring your family to the table!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

1 can (10 oz) enchilada sauce (red or green, your choice)

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

1 can (15 oz) corn kernels, drained

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

8 small corn tortillas, cut into strips

2 cups shredded cheddar cheese (or a blend of your choice)

Fresh cilantro, for garnish

Sliced jalapeños, for garnish (optional)

Sour cream, for serving (optional)

Instructions
 

In the slow cooker, layer the raw chicken breasts at the bottom.

    In a medium bowl, combine the enchilada sauce, black beans, corn, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Mix well.

      Pour the mixture over the chicken in the slow cooker, ensuring the chicken is well coated in the sauce.

        Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

          Once the chicken is fully cooked, shred it directly in the slow cooker using two forks.

            Add the tortilla strips on top of the shredded chicken, gently mixing them into the sauce.

              Sprinkle half of the shredded cheese over the mixture, then cover with a lid to allow the cheese to melt, cooking for an additional 20-30 minutes.

                Once the cheese is melted and bubbly, serve hot, garnished with fresh cilantro and jalapeños if desired. Offer sour cream on the side for an extra creamy touch.

                  Prep Time, Total Time, Servings: 15 min | 6-7 hrs | 6-8 servings