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Crockpot Chicken Enchilada Casserole

This hearty and flavorful Crockpot Chicken Enchilada Casserole is an effortless dish that combines tender chicken, enchilada sauce, and layers of tortillas and cheese. It’s perfect for busy weeknights and is sure to please the whole family.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Large mixing bowl
  • 1 Measuring cups and spoons
  • 1 Cutting board
  • 1 Sharp knife

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 2 cups enchilada sauce
  • 1 cup corn canned or frozen
  • 1 can black beans 15 oz, drained and rinsed
  • 12 pieces corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 cup salsa
  • to taste salt and pepper
  • fresh cilantro for garnish, optional
  • sliced avocado for serving, optional

Instructions
 

  • In a large mixing bowl, combine the chicken breasts, enchilada sauce, corn, black beans, cumin, garlic powder, onion powder, chili powder, and salsa. Mix well to ensure the chicken is coated in the sauce and spices.
  • Layer four corn tortillas in the bottom of the crockpot, breaking them apart as needed to cover the base.
  • Spread half of the chicken mixture over the tortillas and sprinkle with 1 cup of shredded cheddar cheese.
  • Add another layer of tortillas, followed by the remaining chicken mixture, and top with the last layer of tortillas.
  • Sprinkle the remaining 1 cup of cheddar cheese on top.
  • Cover the crockpot and cook on low for 6 hours or until the chicken is fully cooked and easy to shred.
  • Once cooked, carefully remove the chicken and shred it using two forks. Return the shredded chicken back to the crockpot and stir to combine with the other ingredients.
  • Let it sit for about 10 minutes before serving to allow the flavors to meld.
  • Serve warm, garnished with fresh cilantro and sliced avocado if desired.

Notes

This recipe can be customized with your favorite toppings such as sour cream, sliced jalapeños, or sliced olives.
If you prefer, you can substitute the chicken with shredded rotisserie chicken for a quicker prep time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the microwave or oven before serving.