Crockpot Chicken Enchilada Casserole (Print View)

Tender chicken layered with vegetables, cheese, and tortillas in a rich enchilada sauce, all cooked to perfection in your slow cooker.

# What You'll Need:

→ Meats

01 - 2 large boneless skinless chicken breasts

→ Vegetables

02 - 1 medium onion diced
03 - 1 red bell pepper diced
04 - 1 cup frozen corn kernels
05 - 1 can (15 oz) black beans drained and rinsed

→ Sauces & Liquids

06 - 2 cups enchilada sauce red or green as preferred

→ Cheeses

07 - 2 cups shredded Mexican cheese blend or cheddar Monterrey Jack

→ Tortillas

08 - 10 small corn tortillas cut into quarters

→ Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon garlic powder
12 - Salt and pepper to taste

→ Garnish

13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream

# How to Make:

01 - Lightly grease the inside of a 6-quart slow cooker with cooking spray or oil.
02 - Place chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and pepper.
03 - Layer diced onion, red bell pepper, frozen corn, and black beans over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce over the vegetable and bean mixture.
05 - Arrange half of the tortilla pieces over the mixture. Top with 1 cup of shredded cheese.
06 - Repeat layering with remaining enchilada sauce, tortilla pieces, and remaining cheese.
07 - Cover and cook on low heat for 4 hours, or until chicken is cooked through and tender.
08 - About 20 minutes before serving, shred the chicken inside the slow cooker using two forks. Mix thoroughly to combine all ingredients and let sit covered to meld flavors.
09 - Serve hot, garnished with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Suggestions:

01 -
  • The tortillas soften into these incredible dumpling-like pockets that soak up all that sauce
  • You can throw everything together in fifteen minutes and walk away until dinner
02 -
  • Dont skip shredding the chicken at the end—this step transforms it from chunks into something that distributes through every bite
  • The tortillas on top might get a little crispy, and thats actually the best part
03 -
  • If your sauce seems too thick, add a splash of chicken broth before the final cooking time
  • Let it rest uncovered for 10 minutes before serving to help it set slightly

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