Description
This Crockpot Chicken Enchilada Casserole is a warm and comforting slow cooker meal layered with tender shredded chicken, tortillas, enchilada sauce, beans, corn, and melted cheese. It is an easy family-friendly dinner perfect for busy weeknights or cozy gatherings.
Ingredients
2–3 lbs boneless, skinless chicken breasts
1 packet taco seasoning
1 tsp garlic powder
1 tsp onion powder
1 small onion, diced
1 large can red enchilada sauce
6 flour tortillas, cut into small pieces
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can black beans, drained and rinsed
1 cup frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Instructions
- Place the chicken breasts in the bottom of the crockpot and sprinkle with taco seasoning, garlic powder, and onion powder.
- Add the diced onion and pour the enchilada sauce evenly over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the crockpot. Stir well to combine with the sauce.
- Stir in the black beans and frozen corn until evenly mixed.
- Add half of the tortilla pieces and half of the shredded cheddar and Monterey Jack cheeses. Gently mix together.
- Layer the remaining tortilla pieces on top and finish with the remaining cheese.
- Cover and cook on low for another 30–45 minutes until the cheese is melted and bubbly.
- Turn off the heat and let the casserole rest for about 5 minutes before serving.
- Serve topped with sour cream and fresh chopped cilantro.
Notes
Use corn tortillas instead of flour tortillas for a more traditional enchilada flavor.
Add diced jalapeños or spicy enchilada sauce for extra heat.
Diced bell peppers add extra texture and color.
For a creamier casserole, stir in softened cream cheese before adding the tortillas and cheese.
Rotisserie chicken can be used to reduce cooking time.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze portions in freezer-safe containers for up to 3 months.
Reheat with a splash of enchilada sauce to help keep the casserole moist.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 105 mg
