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.