Description
Description:
This Hearty Crockpot Chicken Enchilada Casserole combines all the delicious flavors of classic enchiladas into a comforting and easy-to-make casserole. Packed with tender chicken, black beans, corn, and a zesty enchilada sauce, it’s layered with tortillas and topped with melted cheese for a satisfying meal the whole family will love. The slow cooker does all the work, making it perfect for busy weeknights.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 2 cups red enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 10 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Add ingredients to the slow cooker: Place the chicken breasts in the bottom of the slow cooker. Top with black beans, corn, diced tomatoes with green chilies, enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Stir to combine.
- Cook the chicken: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Shred the chicken: Once the chicken is done, remove it from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker.
- Layer with tortillas and cheese: Stir in the tortilla strips, then sprinkle the cheese on top. Cover and cook on low for an additional 20-30 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with fresh cilantro before serving.
Notes
- For added heat, use spicy enchilada sauce or add chopped jalapeños.
- Substitute flour tortillas if you prefer them over corn tortillas.
- Serve with sour cream, guacamole, or a squeeze of lime for extra flavor.