This Slow-Cooker Chicken & Pinto Bean Enchilada Casserole is a delicious, hearty, and easy-to-make dish that brings the bold flavors of Mexican cuisine to your table with minimal effort. Perfect for busy weeknights or a cozy family dinner, this recipe combines tender shredded chicken, protein-packed pinto beans, and layers of tortillas smothered in a rich enchilada sauce, all cooked to perfection in a slow cooker. Topped with melted cheese and your favorite garnishes, it’s a crowd-pleaser that delivers comfort and flavor in every bite.

Ingredients

For the Casserole:

• 1 ½ lbs boneless, skinless chicken breasts
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (19 oz) red enchilada sauce
• 1 cup chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 8 small corn tortillas, cut into strips
• 2 cups shredded Mexican cheese blend (or cheddar)
• 1 can (4 oz) diced green chiles (optional, for extra heat)

For Garnish:

• Fresh cilantro, chopped
• Sour cream
• Sliced jalapeños
• Diced avocado
• Sliced green onions

Equipment

• 6-quart slow cooker
• Mixing bowl
• Tongs or forks for shredding chicken

Instructions

Step 1: Prepare the Slow Cooker

1. Lightly grease the inside of a 6-quart slow cooker with cooking spray or a small amount of oil to prevent sticking.
2. In a mixing bowl, combine the enchilada sauce, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper. Whisk until well blended.

Step 2: Layer the Ingredients

1. Place the chicken breasts in a single layer at the bottom of the slow cooker.
2. Scatter the chopped onion, minced garlic, and drained pinto beans evenly over the chicken.
3. Pour half of the enchilada sauce mixture over the chicken, beans, and onions.
4. If using diced green chiles, sprinkle them over the top.
5. Layer half of the corn tortilla strips over the sauce, followed by 1 cup of shredded cheese.
6. Pour the remaining enchilada sauce mixture over the cheese and top with the remaining tortilla strips.

Step 3: Cook

1. Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
2. Check that the internal temperature of the chicken reaches 165°F (74°C) for safety.

Step 4: Shred the Chicken

1. Using tongs, remove the chicken breasts from the slow cooker and place them on a cutting board.
2. Shred the chicken using two forks or your hands (once cooled slightly).
3. Return the shredded chicken to the slow cooker and stir to combine with the sauce, beans, and tortillas.

Step 5: Add Final Cheese Layer

1. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
2. Cover and cook on high for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Step 6: Serve

1. Spoon the casserole onto plates or into bowls.
2. Garnish with fresh cilantro, sour cream, sliced jalapeños, diced avocado, and green onions, as desired.
3. Serve hot with a side of Mexican rice, a green salad, or extra tortillas for scooping.

Tips for Success

• Tortilla Choice: Corn tortillas hold up better in the slow cooker than flour tortillas, which can become soggy. Cut them into strips to ensure even layering and easier serving.
• Spice Level: Adjust the heat by choosing mild, medium, or hot enchilada sauce. Add diced green chiles or a pinch of cayenne for extra spice.
• Make-Ahead: Assemble the ingredients in the slow cooker insert the night before and refrigerate. In the morning, place the insert in the slow cooker and start cooking.
• Freezing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven until warmed through.

Variations

• Vegetarian Option: Replace the chicken with extra pinto beans or black beans and use vegetable broth instead of chicken broth.
• Creamy Twist: Stir in ½ cup of sour cream or cream cheese after shredding the chicken for a creamier texture.
• Different Proteins: Swap the chicken for ground beef, turkey, or shredded pork for a different flavor profile.

Nutritional Information (Per Serving, Approx.)

• Servings: 6
• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 6g

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Why You’ll Love This Recipe

This slow-cooker casserole is a lifesaver for busy days, requiring minimal prep and delivering maximum flavor. The combination of tender chicken, hearty pinto beans, and cheesy, saucy tortillas creates a comforting dish that’s perfect for family dinners or potlucks. Plus, the slow cooker does all the work, leaving you free to focus on other tasks—or simply relax until dinner is ready.

Enjoy this easy, flavorful enchilada casserole, and don’t forget to customize it with your favorite toppings to make it your own!