Set It and Forget It (Then Devour It): Slow Cooker Chicken Enchilada Casserole

Let’s be honest—some days, dinner needs to be delicious, cozy, and not ask too many questions. You want a meal that basically cooks itself while you heroically tackle life (or, let’s be real, just survive a Monday).

Slow Cooker Chicken Enchilada Casserole. It’s hearty. It’s hands-off. It’s got that cheesy, saucy, “are-we-seriously-eating-this-at-home?” kind of vibe. Oh—and it features a surprise ingredient that might just make abuelas raise an eyebrow in delicious approval: Wood’s Vermont Maple Cubes.

What Makes This Enchilada Casserole Next-Level?

• 🌽 Layered Comfort: Corn tortillas + melty cheese + slow-simmered chicken = flavor harmony.
• 🌶️ Zesty Sauce: Use homemade enchilada sauce if you're feeling fancy—or grab a bottle if the couch is calling.
• 🍁 Secret Sweetness: Wood’s Maple Cubes add subtle depth, balancing the smoky spices with just a kiss of caramelized maple magic.
• 🧄 All the Good Stuff: Black beans, corn, onion, garlic... basically, a taco party got slow-cooked into a hug.

Pro Tips

• ✅ Chicken thighs are your best bet—they stay juicy after hours of simmering.
• ✅ Add tortillas toward the end so they soak up flavor but don’t get mushy.
• ✅ Maple Cubes melt right in and balance out the heat with sweet depth.

Storage & Leftovers

This casserole stores beautifully in the fridge for up to 4 days. Reheat covered in the oven or microwave for the best cheesy results.

Final verdict? This enchilada casserole doesn’t just feed your family—it feeds your soul (with minimal dishwashing). Store leftovers like a pro and get ready for encore requests by Wednesday.

Slow Cooker Chicken Enchilada Casserole

Al Wood

Rated 5.0 stars by 1 users

Servings

6

Prep Time

10 minutes

Cook Time

3 hours 5 minutes

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Ingredients

• 1 ½ pound skinless, boneless chicken (chicken thighs are
• best)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen whole kernel corn
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup Wood's Vermont Maple Cubes
• 20 ounces homemade enchilada sauce
• 1 (8-ounce) package shredded Mexican blend cheese, divided
• 8 (6-inch) corn tortillas, cut into 1-inch pieces

Top Servings —

• Shredded iceberg or Romaine lettuce
• Chopped fresh tomato
• Chopped green onion
• Sour cream

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Directions

1. Gather all ingredients.
2. Combine chicken, beans, corn, onion, garlic, salt, pepper, maple cubes, and cumin in a 3 ½ - to 4-quart slow cooker. Cover with enchilada sauce.
3. Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
4. Shred chicken in the slow cooker using two forks.
5. Stir in half the cheese and the tortillas. Top with remaining cheese.
6. Cover and cook on High until tortillas are softened and cheese is melted, 30 minutes.
7. Top servings with lettuce, tomato, green onion, and sour cream.

Recipe Note

I use the homemade enchilada sauce but you can buy it from the store as well.