Crockpot Chicken Enchilada Casserole
This hearty Crockpot Chicken Enchilada Casserole is a comforting and filling meal that combines tender chicken, zesty enchilada sauce, and gooey cheese. It’s perfect for a family dinner and easy to prepare in a slow cooker.
Equipment
- 1 crockpot
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 cutting board
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cans enchilada sauce 10 oz each
- 1 can black beans 15 oz, drained and rinsed
- 1 cup corn frozen or canned
- 1 medium onion diced
- 2 cups shredded cheese cheddar or Mexican blend
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
- 6 pieces flour or corn tortillas cut into strips
- as desired chopped cilantro optional garnish
- as desired sour cream optional garnish
- as desired avocado slices optional garnish
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Pour one can of enchilada sauce over the chicken, spreading it evenly.
- In a mixing bowl, combine black beans, corn, diced onion, cumin, garlic powder, chili powder, salt, and pepper.
- Layer the bean mixture over the chicken in the crockpot.
- Add the tortilla strips on top of the bean mixture, then pour the second can of enchilada sauce over everything.
- Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through.
- About 30 minutes before serving, shred the chicken directly in the crockpot using two forks and stir everything well.
- Top with shredded cheese and cover until melted.
- Once the cheese is melted, serve hot, and garnish with cilantro, sour cream, or avocado as desired.
Notes
For a spicier dish, consider adding diced jalapeños or a spicy enchilada sauce.
This casserole can be prepared the night before; just refrigerate the un-cooked ingredients in the crockpot and start cooking in the morning.