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Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is a delicious and convenient one-pot meal that combines tender chicken, layers of tortillas, zesty enchilada sauce, and melty cheese. It's perfect for busy weeknights and can feed the whole family easily.
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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 350 kcal

Equipment

  • 1 slow cooker (crockpot)
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 stirring spoon

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 can enchilada sauce 10 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained
  • 1 cup salsa
  • 8 pieces corn tortillas or flour, if preferred
  • 2 cups shredded cheese cheddar, Monterey Jack, or a blend
  • 1 small onion diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt
  • to taste pepper
  • optional toppings sour cream, avocado, cilantro

Instructions
 

  • Place the chicken breasts at the bottom of the crockpot.
  • In a bowl, combine the enchilada sauce, black beans, corn, salsa, onion, cumin, chili powder, salt, and pepper. Mix well.
  • Pour the mixture over the chicken in the crockpot.
  • Cover and cook on low for about 6 hours or until the chicken is cooked through and easily shreds with a fork.
  • Once cooked, shred the chicken directly in the crockpot using two forks and mix it with the sauce.
  • Layer half of the corn or flour tortillas torn into pieces on top of the chicken mixture.
  • Sprinkle half of the shredded cheese on top of the tortillas.
  • Add the remaining chicken mixture on top and finish with the rest of the tortillas and shredded cheese.
  • Cover again and cook on low for an additional 30 minutes until the cheese is melted and bubbly.
  • Serve hot, garnished with optional toppings such as sour cream, avocado, and cilantro.

Notes

Feel free to customize this casserole by adding your favorite veggies or using different types of beans.
This recipe can be made ahead of time; just assemble the ingredients in the crockpot the night before, refrigerate, and cook in the morning.
For a spicier kick, consider adding jalapeños or using spicy salsa.