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Crockpot Chicken Enchilada Casserole 1

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole transforms a typically labor-intensive dish into a set-it-and-forget-it meal that's perfect for busy weeknights, meal prep Sundays, or feeding a hungry crowd. The slow cooking process allows the flavors to meld beautifully, creating a depth of taste that rivals even restaurant-quality enchiladas.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 385 kcal

Equipment

  • 6-quart Slow Cooker
  • Cooking Spray
  • Mixing Bowl

Ingredients
  

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs for more flavor
  • 2 cans enchilada sauce 10 oz each, red or green depending on preference
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can diced tomatoes with green chilies 14.5 oz
  • 1 cup frozen corn kernels
  • 1 medium onion finely diced
  • 1 bell pepper any color, diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 8-10 corn tortillas cut into quarters
  • 2 cups shredded Mexican cheese blend

Optional Toppings

  • chopped cilantro
  • sliced green onions
  • diced avocado
  • sour cream
  • lime wedges

Instructions
 

  • Lightly coat your 6-quart slow cooker with cooking spray. This prevents sticking and makes cleanup significantly easier.
  • In a medium bowl, combine enchilada sauce, diced tomatoes with green chilies, chili powder, cumin, and oregano. This creates the foundation of flavor.
  • Pour about 1/4 cup of the sauce mixture into the bottom of your slow cooker, spreading it evenly. This prevents your first layer of tortillas from sticking or burning.
  • Arrange tortilla quarters to cover the sauce.
  • Add half the chicken breasts.
  • Sprinkle half the black beans, corn, onion, bell pepper, and minced garlic.
  • Pour 1/3 of the remaining sauce over these ingredients.
  • Sprinkle with 1/2 cup of cheese.
  • Create a second identical layer with the remaining ingredients, following the same order: tortillas, chicken, vegetables, sauce, and another 1/2 cup of cheese.
  • Top with a final layer of tortilla quarters, remaining sauce, and reserve the last cup of cheese for later.
  • Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours. You'll know it's ready when the chicken is tender enough to shred easily with two forks.
  • About 30 minutes before serving, carefully remove the chicken pieces and shred them using two forks. Return the shredded chicken to the slow cooker, gently mixing it into the layers.
  • Sprinkle the remaining cup of cheese over the top, cover, and cook for an additional 15-30 minutes until the cheese is completely melted and bubbly.
  • Serve hot with optional toppings such as chopped cilantro, sliced green onions, diced avocado, sour cream, and lime wedges.

Notes

For a lower-carb option, use low-carb tortillas or skip the tortilla layers entirely.
Greek yogurt makes an excellent substitute for sour cream.
For a vegetarian version, replace chicken with an additional can of beans or 2 cups of sautéed mushrooms.
Corn tortillas hold up better than flour tortillas during long cooking.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 28gProtein: 32gFat: 16gSaturated Fat: 7gCholesterol: 87mgSodium: 820mgFiber: 6gSugar: 4g
Keyword Enchilada, Slow Cooker, Crockpot, Chicken, Casserole, Mexican Food
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