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Crock Pot Chicken Enchilada Casserole

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This Slow Cooker Chicken Enchilada Casserole is a hearty, comforting dish made with tender shredded chicken, enchilada sauce, cheese, and tortillas. It’s a fuss-free way to enjoy all the flavors of classic enchiladas without the rolling! Just layer, cook, and serve!

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or 3–4 thighs)
  • 2 cups enchilada sauce (red or green)
  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned, drained)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 small corn tortillas, cut into strips
  • 2 cups shredded Mexican cheese blend (cheddar + Monterey Jack)

Toppings (Optional but Recommended)

  • Sour cream or Greek yogurt
  • Chopped fresh cilantro
  • Diced avocado
  • Sliced jalapeños
  • Green onions

Instructions

  1. Prepare the slow cooker:

    • Lightly grease the slow cooker with cooking spray.
    • Place the chicken breasts in the bottom.

  2. Add seasonings & sauce:

    • Sprinkle cumin, chili powder, garlic powder, onion powder, salt, and pepper over the chicken.
    • Pour in the enchilada sauce and diced tomatoes.

  3. Cook the chicken:

    • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

  4. Shred the chicken:

    • Remove the chicken from the slow cooker and shred it using two forks.

  5. Assemble the casserole:

    • Return the shredded chicken to the slow cooker.
    • Stir in the black beans, corn, and tortilla strips.
    • Sprinkle 1 cup of shredded cheese over the mixture and stir to combine.

  6. Melt the cheese:

    • Sprinkle the remaining 1 cup of cheese on top.
    • Cover and cook for 30 minutes on low, until the cheese is melted.

  7. Serve & enjoy:

    • Scoop into bowls and top with sour cream, avocado, or jalapeños.

Notes

  • Make it spicier: Add diced jalapeños or a dash of hot sauce.
  • Gluten-Free Option: Use gluten-free corn tortillas and enchilada sauce.
  • Meal Prep Friendly: Leftovers store well in the fridge for up to 4 days or freeze for 3 months.
  • Vegetarian Option: Swap chicken for extra beans or sautéed mushrooms.

Find it online: https://ukfinda.com/crock-pot-chicken-enchilada-casserole/