Description
This Crockpot Chicken Enchilada Casserole is an easy, cheesy, and hearty slow cooker meal made with shredded chicken, enchilada sauce, beans, corn, and gooey cheese. A no-fuss one-pot dish that’s perfect for family dinners, meal prepping, or when you just want comfort food done right.
Ingredients
2 lbs boneless skinless chicken breasts
2 cups red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (4 oz) diced green chiles
1 small onion, diced
1 cup frozen corn (optional)
6 small corn tortillas, torn into pieces
2 cups shredded Mexican cheese blend
1 tsp cumin
1 tsp garlic powder
1/2 tsp chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Place the chicken breasts into the bottom of the crockpot.
Pour in the enchilada sauce, then layer in black beans, green chiles, onion, and corn.
Sprinkle spices evenly over the top.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Remove chicken, shred it using two forks, and return it to the pot.
Stir in the torn tortillas and mix everything well.
Top with shredded cheese, cover again, and cook for another 20–30 minutes until the cheese is melted and bubbly.
Serve hot, topped with fresh cilantro if desired.
Notes
You can substitute green enchilada sauce for red if preferred.
Add chopped jalapeños or chipotle peppers for extra heat.
Use flour tortillas instead of corn for a softer texture.
Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
Keywords: crockpot chicken enchilada casserole, slow cooker enchiladas, one-pot dinner, cheesy casserole, shredded chicken