Description
This Hearty Crockpot Chicken Enchilada Casserole layers shredded chicken, enchilada sauce, and tortillas into a cheesy, flavorful one-pot meal that brings the bold taste of enchiladas with zero fuss.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- 8 small corn tortillas, cut into strips
- 2 cups shredded Mexican cheese blend
- Optional toppings: sour cream, avocado, cilantro
Instructions
Add chicken, enchilada sauce, beans, corn, onion, cumin, chili powder, and garlic powder to the slow cooker.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Remove chicken, shred with forks, and return to the slow cooker.
Stir in tortilla strips and half the cheese.
Top with remaining cheese, cover, and cook for an additional 15–20 minutes until cheese melts.
Serve with optional toppings.
Notes
- Use green enchilada sauce for a variation in flavor.
- You can prep the ingredients the night before for quicker assembly in the morning.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American