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Benjamin

Cheesy Slow Cooker Enchilada Casserole is a must-try!

 

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.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Add chicken, enchilada sauce, beans, corn, onion, cumin, chili powder, and garlic powder to the slow cooker.
  2. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  3. Remove chicken, shred with forks, and return to the slow cooker.
  4. Stir in tortilla strips and half the cheese.
  5. Top with remaining cheese, cover, and cook for an additional 15–20 minutes until cheese melts.
  6. 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.

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