Easy Crockpot Chicken Enchilada Casserole
A cozy, family-friendly Crockpot Chicken Enchilada Casserole layered with tender shredded chicken, red enchilada sauce, black beans, corn, and melted cheese. An easy one-pot meal perfect for busy weeknights.
Equipment
- Crockpot 6-quart slow cooker
- Forks For shredding chicken
Ingredients
- 2 lbs Boneless chicken breast
- 28 oz Red enchilada sauce 1 large can
- 15 oz Black beans Drained and rinsed
- 1 cup Corn kernels Frozen
- 4 oz Diced green chiles 1 small can
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 0.5 tsp Onion powder
- Salt & pepper To taste
- 8–10 Corn tortillas Cut into quarters
- 2 cups Shredded Mexican cheese Divided
- Sour cream Optional topping
- Chopped cilantro Optional topping
- Sliced jalapeños Optional topping
- Avocado slices Optional topping
- Green onions Optional topping
Instructions
- Add Chicken & Sauce to Crockpot: Place chicken breasts at the bottom of the crockpot. Add enchilada sauce, green chiles, black beans, corn, and spices. Stir slightly to coat the chicken.
- Slow Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Shred Chicken: Remove chicken and shred with two forks. Return shredded chicken to crockpot and stir to combine.
- Layer Tortillas & Cheese: Stir in half the quartered tortillas. Sprinkle 1 cup cheese over top. Add remaining tortillas and top with final cup of cheese.
- Final Cook: Cover and cook on low for 30 more minutes to melt cheese and allow flavors to combine.
- Serve & Garnish: Spoon into bowls and top with your favorite garnishes: sour cream, avocado, jalapeños, etc.
Notes
For a creamier version, stir in cubed cream cheese during the last 30 minutes.
You can use shredded rotisserie chicken and reduce cook time by half.
Make it vegetarian by replacing chicken with roasted sweet potatoes or cauliflower.