Crockpot Chicken Enchilada Casserole
This easy crockpot chicken enchilada casserole delivers all the classic flavors of enchiladas with minimal prep and no rolling required. It’s a comforting, cheesy, and hearty family dinner that’s perfect for busy weeknights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 8 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 (15-ounce) cans enchilada sauce (red or green)
- 8–10 corn tortillas, cut into strips
- 2 cups shredded cheese (Mexican blend or cheddar-jack)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned, drained if canned)
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 1 medium onion, chopped (about 1 cup)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (adjust to taste)
- Optional toppings: chopped fresh cilantro, sliced jalapeños, diced avocado, sour cream
Instructions
- Trim any excess fat from the chicken breasts. Dice the onion. Drain and rinse the black beans and diced tomatoes with green chilies. If using canned corn, drain well.
- In a large bowl, combine black beans, corn, diced tomatoes with green chilies, onion, cumin, chili powder, garlic powder, smoked paprika, and salt. Stir until evenly mixed.
- Spray the slow cooker insert lightly with nonstick cooking spray. Spread about 1/2 cup of enchilada sauce on the bottom.
- Arrange half the chicken breasts in a single layer. Pour about 1/3 of the bean/veggie mixture over top, then scatter a layer of tortilla strips (about half the tortillas). Sprinkle with 1/3 of the cheese.
- Repeat layers: sauce, chicken, veggie mix, tortillas, cheese. Finish with a layer of sauce and the remaining cheese on top (save a little extra for the last 30 minutes if you like an extra-melty finish).
- Cover and cook on low for 6 hours, or on high for 3-4 hours, until the chicken shreds easily and the casserole is bubbly.
- Carefully remove the chicken breasts, shred with two forks, and return to the slow cooker. Mix to combine with the sauce and veggies.
- If desired, sprinkle a bit more cheese over the casserole, cover, and let it melt for 10-15 minutes on the ‘warm’ setting.
- Let the casserole cool for a few minutes before serving. Top with fresh cilantro, avocado, jalapeños, or sour cream as desired.
Notes
For a spicier casserole, use hot enchilada sauce, pepper jack cheese, or add diced jalapeños. To make it dairy-free, use plant-based cheese and skip sour cream. For a vegetarian version, omit chicken and double the beans and veggies. If the casserole is too watery, let it sit on ‘warm’ with the lid off for 15-20 minutes to thicken. Leftovers keep well in the fridge for up to 4 days or can be frozen.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 375
- Sugar: 5
- Sodium: 950
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 7
- Protein: 28
Keywords: crockpot, chicken, enchilada, casserole, slow cooker, easy dinner, family meal, Mexican, gluten-free, meal prep