Go Back
–+ servings
image of realistic top down mise en place of all ingredients for crockpot chicken enchilada casserole fresh healthy arranged on white marble kitchen counter soft diffuse daylight whole chicken breasts red enchilada sauce corn tortillas shredded cheddar cheese black beans corn diced tomatoes with green chiles onions garlic black olives sour cream rustic brown wooden utensils and clear glass bowls
katya bou

Crockpot Chicken Enchilada Casserole

A comforting and easy weeknight dinner featuring tender shredded chicken simmered in rich enchilada sauce, layered with corn tortillas and melted cheese for a flavorful, fuss-free meal that pleases the whole family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Aromatics
  • 2 lbs boneless skinless chicken breasts or 4 boneless skinless chicken thighs
  • 1 small onion chopped
  • 2 cloves garlic cloves minced
  • 1 packet taco seasoning or 2 tablespoons home-made blend of cumin and chili powder
Sauces and Fillings
  • 20 oz red enchilada sauce 2 (10 oz) cans, medium spice level
  • 15 oz black beans 1 can, rinsed and drained
  • 1 cup frozen corn or fresh
  • 12-14 corn tortillas small, cut into halves or fourths
  • 2 cups shredded Mexican cheese blend or Monterey Jack/Sharp cheddar
  • 0.5 cup sour cream optional, for creaminess

Equipment

  • Slow Cooker
  • cutting board,
  • Knife
  • mixing spoon,

Method
 

Prepare the Base Layer
  1. Lightly spray the inside of your slow cooker with cooking spray.
  2. Pour about 1/2 cup of red enchilada sauce across the bottom to prevent sticking.
Add Chicken and Aromatics
  1. Place the chicken breasts (or thighs) directly over the sauce.
  2. Sprinkle the chopped onion, minced garlic, and taco seasoning over the chicken.
Add Fillings and Cook
  1. Layer half of the black beans and corn over the chicken and seasoning.
  2. Pour one full can plus half of the second can of enchilada sauce over everything.
  3. Cover and cook on LOW for 4 hours or on HIGH for 2.5 hours, until chicken shreds easily.
Shred Chicken and Stir
  1. Remove the chicken and shred it coarsely with two forks.
  2. Return shredded chicken to the pot and stir in the optional sour cream.
Layer the Casserole
  1. Lay half of the corn tortilla pieces over the mixture, pushing them into the sauce slightly.
  2. Sprinkle 1 cup of shredded cheese over the tortillas.
  3. Spoon the remaining chicken mixture over the cheese, add remaining tortillas on top, pour remaining sauce over dry spots, and cover with the remaining 1 cup cheese.
Finish Cooking
  1. Cover and cook on HIGH for 15-20 minutes until cheese is melted and bubbly.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18g

Notes

For a crispy top, transfer to an oven-safe dish and broil for 2-3 minutes. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in microwave or oven at 350°F for 15-20 minutes. Adjust spices and add toppings like cilantro, olives, sour cream, avocado, and lime crema for extra flavor.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe