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Slow Cooker Creamy Street Corn Chicken Enchilada Casserole

slow cooker creamy street corn chicken enchilada casserole - featured image
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This easy Mexican casserole combines tender chicken, creamy street corn sauce, black beans, and melty cheese for a comforting, crowd-pleasing dinner. Made in the slow cooker, it’s perfect for busy nights and delivers bold, zesty flavors with minimal effort.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can enchilada sauce (mild or medium)
  • 1 (10 oz) can diced tomatoes with green chilies (undrained)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained (fire-roasted preferred)
  • 8 corn tortillas, torn into bite-size pieces
  • 1 medium onion, finely diced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper, to taste
  • 3/4 cup sour cream (or plain Greek yogurt)
  • 1/2 cup mayonnaise
  • 1 cup crumbled cotija cheese (or feta)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro (optional)
  • 1 tsp smoked paprika
  • 2 cups shredded Mexican blend cheese (or Monterey Jack/cheddar combo)
  • Extra cotija cheese, cilantro, and lime wedges for serving

Instructions

  1. Place chicken breasts or thighs in the bottom of your slow cooker. Season with salt, pepper, chili powder, and cumin.
  2. Scatter diced onion, corn, black beans, and diced tomatoes with green chilies around the chicken. Layer torn corn tortillas over the top.
  3. Pour enchilada sauce over everything, making sure to coat the tortillas. Gently stir. If needed, add 1/4 cup water for extra moisture.
  4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken is tender and mixture is bubbling.
  5. Meanwhile, in a medium bowl, combine sour cream, mayonnaise, cotija cheese, lime juice, garlic, cilantro, and smoked paprika. Stir until smooth.
  6. Once chicken is cooked, shred it directly in the slow cooker using tongs or two forks. Mix everything together.
  7. Pour the creamy street corn sauce over the chicken mixture and gently fold it in. Sprinkle shredded Mexican cheese over the top.
  8. Cover and cook another 15-20 minutes on LOW, until cheese is melted and gooey.
  9. Serve hot, topped with extra cotija, fresh cilantro, and lime wedges. Add sliced jalapeños or hot sauce if desired.

Notes

Use chicken thighs for extra tenderness. Add creamy street corn sauce at the end for best texture. Let casserole rest 10-15 minutes before serving for easier slicing. For gluten-free, use certified corn tortillas and check enchilada sauce. For dairy-free, use plant-based yogurt, mayo, and cheese. Leftovers freeze well and taste even better the next day.

Nutrition

Keywords: slow cooker, chicken enchilada casserole, street corn, Mexican dinner, creamy casserole, easy recipe, comfort food, family meal, gluten-free option

Find it online: https://hungermind.com/slow-cooker-creamy-street-corn-chicken-enchilada-casserole-easy-mexican-dinner-recipe/