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Ultimate Crockpot Chicken Enchilada Casserole for Busy Nights

Crockpot Chicken Enchilada Casserole

A hearty slow-cooker dish with layered chicken, enchilada sauce, beans, and cheese for an easy family meal.

  • Total Time: 8 hours 15 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups shredded cheddar cheese
  • 6 corn tortillas, torn into strips
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts at the bottom of the crockpot.
  2. Sprinkle chopped onion, garlic powder, cumin, salt, and pepper over the chicken.
  3. Pour the enchilada sauce over the chicken and vegetables.
  4. Add the black beans and corn on top.
  5. Cover and cook on low for 6-8 hours or until chicken is tender.
  6. Shred the chicken using two forks and stir to combine with the sauce and vegetables.
  7. Layer the torn tortillas and shredded cheese on top of the mixture.
  8. Cover and cook for an additional 30 minutes until cheese is melted.

Notes

For a spicier version, use green enchilada sauce or add chopped jalapenos. Serve with sour cream and fresh cilantro.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Method: Main
  • Cuisine: Mexican

Nutrition

  • Calories: 450
  • Sugar: 4g
  • Fat: 18g
  • Carbohydrates: 35g
  • Protein: 38g