Crockpot Chicken Enchilada Casserole (Print)
Layers of seasoned chicken, vegetables, cheese, and tortillas cook together in a slow cooker for an effortless Tex-Mex inspired meal.
# Ingredient list:
→ Meats
01 - 2 large boneless, skinless chicken breasts
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 cup frozen corn kernels
05 - 1 can (15 oz) black beans, drained and rinsed
→ Sauces & Liquids
06 - 2 cups enchilada sauce (red or green)
→ Cheeses
07 - 2 cups shredded Mexican cheese blend or cheddar/Monterey Jack
→ Tortillas
08 - 10 small corn tortillas, cut into quarters
→ Seasonings
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon garlic powder
12 - Salt and pepper to taste
→ Garnish
13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream
# Directions:
01 - Lightly grease the inside of a 6-quart crockpot with cooking spray or oil.
02 - Arrange chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and pepper.
03 - Layer diced onion, red bell pepper, frozen corn, and drained black beans over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce evenly over the vegetable and bean mixture.
05 - Arrange half of the quartered tortilla pieces over the sauce. Sprinkle with 1 cup of shredded cheese.
06 - Add remaining enchilada sauce, followed by remaining tortilla pieces, and finish with the remaining 1 cup of shredded cheese.
07 - Cover and cook on low setting for 4 hours, or until chicken registers 165°F and is fork-tender.
08 - About 20 minutes before serving, shred chicken directly in the crockpot using two forks. Mix thoroughly to combine all layers and let sit covered to meld flavors.
09 - Serve hot, garnished with fresh cilantro, sliced green onions, and a dollop of sour cream if desired.
# Expert Tips:
01 -
- Almost zero prep work means you can dump everything in the slow cooker and walk away
- The layers meld into this incredible mess of cheesy, saucy comfort that reheats beautifully for days
02 -
- The first time I forgot to shred the chicken before serving and ended up with these awkward chunks that felt wrong in every bite
- Corn tortillas can get mushy if you cut them too small so keep those quarters roughly equal in size
03 -
- Chicken thighs stay even more tender if you don't mind the extra step of removing bones and skin
- Spraying your slow cooker with oil is the difference between easy cleanup and scrubbing for 20 minutes