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There’s something so comforting about a cozy slow cooker dinner on a chilly fall day. 🍂💛 And when it’s Taco Tuesday, why not bring a little Mexican-inspired flavor to the table?
Zach absolutely loves Mexican food—it’s one of his favorite choices whenever we go out to eat! I love making dinners at home that satisfy that craving while giving us the warmth and ease of a slow cooker meal.
This chicken enchilada casserole brings together tender shredded chicken, black beans, sweet corn, soft tortillas, and melted cheese in a homemade tomato sauce. Add crisp lettuce, juicy tomatoes, green onions, and a little sour cream for a delicious finish! 🌮🍅
🌿 RosemaryThyme Slow Cooker Chicken Enchilada Casserole
Makes approximately 6 servings
Use a 4- to 6-quart slow cooker
🛒 Ingredients
• 1½ pounds Perdue Harvestland Free Range boneless, skinless chicken breasts, thawed
• 1 can (14.5 ounces) Great Value Organic No Salt Added Petite Diced Tomatoes, undrained
• 1 can (6 ounces) Hunt’s No Salt Added Tomato Paste
• ½ cup water
• 1 can (15 ounces) Great Value No Salt Added Black Beans, drained and rinsed
• 1 cup Great Value Frozen Sweet Corn
• 6 Mission Carb Balance soft taco flour tortillas, cut into short strips
• 1½ cups Kraft Reduced Fat Mexican Style Four Cheese, divided
🌶️ Seasonings
• 2 teaspoons chili powder, preferably a salt-free blend
• 1½ teaspoons ground cumin
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
🥬 Fresh Toppings
• Shredded iceberg lettuce
• Chopped cherry tomatoes
• Chopped green onions
• Daisy Light Sour Cream
👩🍳 Directions
- Stir the diced tomatoes, tomato paste, water, and seasonings together in the slow cooker.
- Nestle the thawed chicken breasts into the sauce, spooning a little sauce over the top. Cover and cook on LOW for approximately 4–5 hours or HIGH for 2–3 hours. Check early, as slow cookers and chicken thickness vary. The chicken must reach 165°F in its thickest part.
- Remove the chicken, shred with two forks, and return it to the cooker. Stir in the drained black beans and frozen corn. Cover and cook on HIGH for about 20–30 minutes, until hot throughout.
- Gently fold in the tortilla strips and ¾ cup cheese. Sprinkle the remaining ¾ cup cheese over the top. Cover and cook on HIGH for another 15–25 minutes, just until the tortillas soften and the cheese melts.
- Turn off the cooker and let the casserole settle for about 10 minutes. Spoon onto plates or into bowls and finish with your favorite fresh toppings.
📝 Recipe Notes
• Add the tortillas near the end to help keep them from becoming too soft. This is a cozy, scoopable casserole.
• The filling should be thick and saucy before adding the tortillas. Add a small splash of water only if needed.
• No-salt-added tomatoes and beans help reduce the sodium contributed by those ingredients. Tortillas and cheese still contain sodium, so I leave out additional salt.
• Adjust the chili powder to your family’s taste. Onion and garlic powders can be omitted if needed.
• Add lettuce, tomatoes, green onions, and sour cream to individual servings so they stay fresh and crisp.
🌿 A little RosemaryThyme note
Some of my favorite family meals begin with someone’s favorite flavors. For Zach, that often means Mexican food! Bringing those flavors into a cozy fall dinner is one more way to make home feel welcoming—a warm meal, familiar faces, and time together around the table. 💛🏡
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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
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