Crockpot Chicken Enchilada Casserole
A hearty and flavorful dish that combines tender chicken with classic enchilada ingredients for an easy, family-friendly meal.
Servings: 6 | Cook Time: 240 minutes
Prep Time: 15 minutes | Total Time: 255 minutes
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small corn tortillas, cut into strips
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Chicken: Place chicken breasts in the slow cooker and season with cumin, garlic powder, salt, and pepper.
- Add Ingredients: Pour enchilada sauce over the chicken, then add black beans and corn, stirring to combine.
- Cook: Cover and cook on low for 4 hours or until the chicken is fully cooked and tender.
- Shred Chicken: Remove chicken, shred with two forks, and return to the slow cooker.
- Layer Tortillas and Cheese: Stir in tortilla strips and half of the cheese, then sprinkle remaining cheese on top.
- Finish Cooking: Cover and cook on high for an additional 15-20 minutes, until cheese is melted.
- Garnish and Serve: Garnish with chopped cilantro before serving.
Tips
- For extra flavor, use smoked paprika instead of regular paprika.
- Add sliced jalapeños for a spicy kick.
- Use a liner in the slow cooker for easier cleanup.
- Serve with a dollop of sour cream or guacamole for added creaminess.
Try a Different Way to Cook It
If you enjoyed this Crockpot Chicken Enchilada Casserole recipe, you might also love this Air fryer chicken recipe: Air Fryer Garlic Lime Chicken Thighs!