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Crockpot Chicken Enchilada Casserole

This hearty Crockpot Chicken Enchilada Casserole is a delicious and convenient one-pot meal. Perfect for busy weeknights, it combines tender shredded chicken, flavorful enchilada sauce, and layers of tortillas and cheese for a comforting dish your whole family will enjoy.
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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 380 kcal

Equipment

  • 1 Crockpot (Slow Cooker)
  • 1 Large mixing bowl
  • 1 set Measuring cups and spoons
  • 1 Spoon or spatula for mixing
  • 1 Knife and cutting board

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cups enchilada sauce
  • 6 pieces corn tortillas or flour tortillas if preferred
  • 2 cups shredded cheese cheddar and/or Monterey Jack
  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn canned, drained or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • to taste salt
  • to taste pepper
  • to taste fresh cilantro for garnish, optional
  • to taste sour cream for serving, optional

Instructions
 

  • Place the chicken breasts at the bottom of the crockpot. Season with ground cumin, chili powder, garlic powder, salt, and pepper.
  • Pour half of the enchilada sauce over the chicken, ensuring it is well covered.
  • Layer 2 tortillas over the sauce. You can tear them into smaller pieces to cover more surface area.
  • Add half of the black beans, half of the corn, and a third of the shredded cheese on top of the tortillas.
  • Repeat the layers with the remaining ingredients: pour the rest of the enchilada sauce, add another 2 tortillas, the rest of the black beans, corn, and finally the remaining cheese on top.
  • Cover the crockpot and cook on low for about 6 hours or until the chicken is fully cooked and tender.
  • Before serving, shred the chicken right in the crockpot using two forks and mix everything together.
  • Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

Notes

For a spicier dish, consider adding chopped jalapeños or a dash of hot sauce.
You can prep this casserole the night before and keep it in the fridge; just start the crockpot in the morning for a fresh meal when you get home.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove.