Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This slow-cooker meal is comfort food at its best: the layers of tortillas, cheese and sauce meld together into a cozy casserole inspired by the flavors in enchiladas. The top tortilla layer gets beautifully crispy in the slow cooker. We use pinto beans, but you could easily swap in black beans.

EatingWell.com, January 2023


Credit: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

Recipe Summary

10 mins
4 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Lightly coat the sides of a 6-quart slow cooker with cooking spray.

  • Combine chicken, beans, broth, bell pepper, salsa, salt and pepper in a large bowl. Spoon about one-third of the mixture (about 1 1/2 cups) into the slow cooker. Arrange 3 or 4 tortillas on top, overlapping slightly and tearing them to fit as needed. Top with 1/2 cup cheese. Repeat with the remaining ingredients to make two more layers, ending with the remaining 1 1/2 cups cheese. Cover, fitting a paper towel underneath the lid, but not touching the cheese, to absorb excess moisture. Cook on Low until the top layer of tortillas are slightly crispy and golden, about 4 hours. Serve with sour cream and cilantro, if desired.


6-quart slow cooker

Nutrition Facts

about 1 cup
516 calories; protein 46g; carbohydrates 33g; dietary fiber 6g; sugars 3g; fat 21g; saturated fat 10g; mono fat 6g; poly fat 2g; cholesterol 126mg; vitamin a iu 995IU; vitamin b3 niacin 14mg; vitamin b12 1mcg; vitamin c 16mg; vitamin d iu 16IU; vitamin e iu 1IU; folate 24mg; vitamin k 2mg; sodium 707mg; calcium 412mg; chromium 1mcg; iron 3mg; magnesium 90mg; phosphorus 556mg; potassium 377mg; zinc 4mg; omega 6 fatty acid 2g; niacin equivalents 24mg; selenium 42mcg.