20 Slow Cooker Enchilada Bakes Step by Step

Shred 700 g (1.5 lb) of cooked chicken into bite-sized pieces if it isn't shredded already; a rotisserie chicken or poached breasts both work well. Drain and rinse the black beans, drain the sweetcorn, and finely dice the onion so everything is ready to combine quickly.

In a large bowl, combine the shredded chicken, black beans, sweetcorn, diced onion, minced garlic, diced green chillies, cumin and chilli powder. Pour in one tin (283 g/10 oz) of the enchilada sauce and stir until every piece of chicken is coated evenly.

Lightly coat the inside of a 6-quart (5.7 L) slow cooker with cooking spray or a thin layer of oil to stop the tortillas sticking as they soften. For easy lifting later, cross two long strips of foil in a plus shape across the base before you start layering.

Pour the second tin of enchilada sauce into a jug and whisk in 2-3 tablespoons of water or chicken stock. This loosens the sauce slightly so it spreads evenly between layers instead of pooling in one spot.

Spoon about 120 ml (1/2 cup) of the thinned sauce over the base of the slow cooker, tilting to coat the bottom evenly. This stops the first layer of tortillas from sticking or drying out as they cook.

Tear 3-4 corn tortillas into quarters and arrange them over the sauce, overlapping the edges so the base is fully covered. Small gaps are fine, as the sauce will fill them in as the casserole cooks.

Spoon half of the chicken filling mixture evenly over the tortillas, spreading it right to the edges with the back of a spoon. Press down gently so the filling makes good contact with the tortilla layer beneath.

Scatter 100 g (1 cup) of the shredded cheese evenly over the filling. This first cheese layer helps bind the tortillas to the filling as everything melts together.

Ladle another 120 ml (1/2 cup) of thinned sauce over the cheese, then arrange another 3-4 torn tortillas on top, overlapping as before. You should now have two full layers stacked in the slow cooker.

Spread the remaining chicken filling over this second tortilla layer, then top with another 100 g (1 cup) of shredded cheese. Press down lightly again so the layers sit snugly and cook evenly.

Arrange the last of the torn tortillas over the top, covering the surface as completely as you can. This top layer will crisp slightly at the edges while staying soft in the centre.

Pour any remaining thinned sauce evenly over the final tortilla layer, making sure to cover the edges and corners. Exposed tortilla edges are the most likely spot to dry out or catch, so don't skip the corners.

Sprinkle the remaining shredded cheese over the top in an even layer. This final layer melts into a golden, bubbling crust as the casserole cooks.

Fit the lid securely and set the slow cooker to LOW. Starting on low keeps the tortilla layers tender rather than mushy, and gives the flavours time to meld.

Cook for 3-3.5 hours on LOW, or 2-2.5 hours on HIGH, without lifting the lid, as each peek lets out heat and adds extra cooking time. You'll know it's ready when the sauce is bubbling gently at the edges and the cheese on top has fully melted.

Insert a food thermometer into the centre of the casserole; it should read at least 74°C (165°F) to confirm the chicken and layers are properly heated through. If it's below this, cover and cook for a further 20-30 minutes before checking again.

If the edges nearest the slow cooker walls look like they're browning or drying out faster than the centre, prop the lid open a crack with a wooden spoon handle for the final 15-20 minutes. This lets a little steam escape and slows further browning without undercooking the middle.

Switch off the slow cooker and let the casserole rest, uncovered, for 10-15 minutes before serving. This resting time allows the cheese and sauce to firm up slightly, so slices hold together rather than sliding apart.

If you used a foil sling, grip both ends and lift the whole casserole onto a board or platter for neat slicing. Otherwise, use a large spoon or spatula to scoop individual portions directly from the slow cooker.

Top each portion with a spoonful of soured cream, a scatter of fresh coriander and sliced spring onions, plus sliced jalapeños if you like extra heat. Serve straight away with a side of rice, a green salad or extra warmed tortillas.