Description
Shredded chicken, corn tortillas, enchilada sauce, black beans, and plenty of cheddar cheese layer and melt together in the crock pot for gooey, Mexican-inspired comfort. Mild flavors and creamy texture make it a surefire hit that travels and reheats beautifully. Rely on pantry staples and rotisserie chicken shortcuts for simplicity.
Cultural Background
Enchiladas trace their roots to pre-Columbian Mesoamerica, with early versions like the Maya papadzules and Aztec chīllapīzzali consisting of corn tortillas dipped in chili sauce and filled with ingredients such as eggs or beans.[[1]](https://www.britannica.com/topic/enchilada)[[2]](https://www.tastingtable.com/1523552/history-of-enchiladas-aztecs/) Spanish colonizers adapted the dish after the conquest of the Aztec Empire, incorporating Old World elements like cheese, and it became a staple of Mexican cuisine by the 19th century. The casserole format is a modern Tex-Mex and American adaptation that simplifies traditional rolled enchiladas into an easy layered or mixed dish ideal for sharing.
Recipe Info
PREP TIME: 15 minutes
COOK TIME: 4 hours
TOTAL TIME: 4 hours 15 minutes
SERVINGS: 8
DIFFICULTY: Easy
Ingredients
- 3 cups shredded rotisserie chicken
- 2 (10-ounce) cans mild red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 corn tortillas, cut into 1-inch strips
- 3 cups shredded cheddar cheese or Mexican blend, divided
- 1/2 cup sour cream (stirred in at the end for creaminess)
Instructions
- Lightly grease the inside of a 6-quart slow cooker. Add the shredded rotisserie chicken, both cans of enchilada sauce, drained black beans, optional corn, diced onion, minced garlic, cumin, chili powder, salt, and black pepper. Stir everything together until the chicken and vegetables are evenly coated in the sauce.
- Cover and cook on low for 3 hours, stirring once halfway through if possible, until the mixture is hot and flavors have melded (the onion will soften during this time).
- Stir in the sour cream until fully incorporated for a creamy texture. Add the corn tortilla strips and 2 cups of the shredded cheese, mixing gently to distribute without breaking the tortillas too much.
- Sprinkle the remaining 1 cup of cheese evenly over the top. Cover and continue cooking on low for 45-60 minutes more until the cheese is fully melted and bubbly and the tortillas have softened into the casserole.
- Turn off the slow cooker and let the casserole rest uncovered for 10 minutes before serving to allow it to set slightly for easier scooping. Serve with optional toppings like chopped cilantro, sliced green onions, or extra sour cream if desired.
Tips
- For even better flavor and to prevent dryness, use rotisserie chicken as it stays moist during the shorter cook time; if using raw chicken breasts instead, increase the initial cook time to 5-6 hours on low until shreddable.
- Avoid over-stirring after adding the tortilla strips to keep some texture; common mistake is adding all cheese at once which can make it greasy—reserve some for the top layer.
- Substitution suggestion: swap black beans for pinto beans or add a can of diced green chiles for mild heat without exotic ingredients.
Nutrition
Calories: 450
Protein: 32g
Carbs: 38g
Fat: 20g