Crockpot Chicken Enchilada Casserole (Printable)

Hearty layers of chicken, vegetables, and cheese meld together in a slow cooker for an effortless Tex-Mex meal the whole family will love.

# What You 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)

→ Cheeses

07 - 2 cups shredded Mexican cheese blend

→ 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 It:

01 - Lightly grease the interior of a 6-quart slow cooker with cooking spray or a thin layer of oil.
02 - Place chicken breasts at the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and black pepper, pressing the seasonings gently into the meat.
03 - Layer diced onion, red bell pepper, frozen corn, and drained black beans over the seasoned chicken, distributing evenly.
04 - Pour 1 cup of enchilada sauce over the vegetable mixture, ensuring even coverage.
05 - Arrange half of the quartered tortilla pieces over the sauce and vegetables. Top with 1 cup of shredded Mexican cheese blend.
06 - Add remaining enchilada sauce, followed by remaining tortilla pieces, and finish with the remaining cup of shredded cheese.
07 - Cover and cook on low heat for 4 hours, until chicken is fully cooked and tender, reaching an internal temperature of 165°F.
08 - Twenty minutes before serving, shred the chicken directly in the slow cooker using two forks. Stir thoroughly to incorporate all ingredients, then recover and allow flavors to meld.
09 - Serve hot, garnished generously with fresh cilantro, sliced green onions, and a dollop of sour cream.

# Expert Tips:

01 -
  • Set it and forget it—dinner practically makes itself while you handle everything else on your plate
  • The layers of tortillas soften into this incredible texture that's like a cross between enchiladas and lasagna
  • Leftovers taste even better the next day, if they last that long
02 -
  • The first time I forgot to shred the chicken at the end, we had these awkward chunks in every bite—those last 20 minutes of sitting covered after shredding makes all the difference texture-wise
  • If your tortillas are looking dry before cooking, splash a little extra enchilada sauce on them so they soften properly instead of turning into chewy corners
03 -
  • Spray your crockpot with oil, even if it's nonstick—cheese finds every possible way to stick
  • Thighs work beautifully here and stay juicy even if you accidentally overcook it

Return