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Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is a hands-off, cheesy, and hearty slow-cooked dish perfect for busy weeknights and comforting family dinners.
Prep Time15 minutes
Cook Time7 hours
Total Time7 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Chicken, Comfort Food, Easy, Slow Cooker
Servings: 6 servings

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups enchilada sauce
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels frozen or canned
  • 1 cup diced tomatoes canned or fresh
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 12 pieces corn tortillas cut into strips
  • 1/4 cup chopped fresh cilantro optional for garnish
  • salt and pepper to taste

Instructions

  • Start by placing the chicken breasts in a large bowl. Sprinkle the cumin, chili powder, garlic powder, salt, and pepper over the chicken. Toss well to coat each piece evenly with the spices.
  • Begin by spreading a thin layer of enchilada sauce on the bottom of the crockpot. Next, add a layer of tortilla strips to cover the sauce. Place half of the seasoned chicken breasts on top of the tortillas. Then evenly sprinkle half of the black beans, corn, and diced tomatoes over the chicken. Pour about one cup of enchilada sauce over the layer to keep everything moist.
  • Repeat the layers starting with the remaining tortillas, then the rest of the chicken, beans, corn, tomatoes, and enchilada sauce.
  • Cover the crockpot with the lid and cook on low for 6–7 hours or on high for 3–4 hours.
  • Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir gently to combine with the beans, corn, and tomatoes.
  • Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top. Cover and let the cheese melt for 10–15 minutes with the crockpot on warm or low.
  • Before serving, sprinkle the casserole with fresh chopped cilantro for a pop of color and freshness. Serve hot with your favorite sides or a dollop of sour cream and avocado slices.

Equipment

  • Slow cooker (crockpot)
  • Mixing Bowls
  • Measuring cups and spoons
  • Knife and cutting board
  • Cheese grater

Notes

  • Cutting tortillas into strips helps them absorb sauce and meld well with other ingredients.
  • If enchilada sauce is thick, thin it with chicken broth or water to prevent dryness.
  • Double the cheese for an extra melty and rich casserole.