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Crockpot Chicken Enchilada Casserole
Zahra

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole combines tender shredded chicken, zesty enchilada sauce, black beans, corn, and melted cheese in one easy slow cooker meal. Perfect for busy weeknights with minimal prep and maximum flavor.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts fresh or frozen
  • 2 cups red enchilada sauce
  • 1 can fire-roasted tomatoes 14.5 oz with juices
  • 1 can diced green chiles 4 oz
  • 1 packet taco seasoning about 1 oz
  • 2 cups shredded Mexican cheese blend divided
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup sweet corn kernels frozen or canned
  • 6 corn tortillas sliced into strips
  • 8 ounces cream cheese optional for extra creaminess
  • fresh cilantro for garnish

Equipment

  • 4-6 quart slow cooker
  • Cutting board
  • Two forks for shredding
  • Cooking spray
  • Meat thermometer

Method
 

  1. Prepare crockpot: Spray inside of slow cooker with nonstick cooking spray to prevent sticking.
  2. Add chicken and sauce: Place chicken breasts in bottom of crockpot. Pour enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning over chicken. Stir gently to combine.
  3. Cook chicken: Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken reaches 165°F internal temperature and shreds easily.
  4. Shred chicken: Remove chicken from crockpot and shred with two forks. Return shredded chicken to crockpot and stir into sauce.
  5. Build casserole: Stir in half the shredded cheese (1 cup), black beans, and corn. Mix until evenly distributed.
  6. Add tortillas: Fold in tortilla strips, ensuring they're coated with sauce. They will soften and thicken the casserole.
  7. Top and finish: Sprinkle remaining cheese over top. Add cubed cream cheese if using. Cover and cook on High for 20-30 minutes until cheese is melted and bubbly.
  8. Garnish and serve: Let rest 5 minutes. Garnish with fresh cilantro and serve with desired toppings.

Notes

  • Frozen chicken: Can use frozen chicken breasts, add 30-60 minutes to cooking time
  • Heat level: Adjust spice by choosing mild or hot enchilada sauce
  • Prevent watery casserole: Drain beans and corn thoroughly before adding
  • Make ahead: Assemble ingredients night before, refrigerate, cook next day
  • Creamier texture: Add cream cheese during final cooking step
  • Gluten-free: Use corn tortillas and verify sauce and seasoning are GF certified