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Crockpot Chicken Enchilada Casserole: Easy Weeknight Dinner

Crockpot Chicken Enchilada Casserole with melted cheese and cilantro garnish
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This easy Crockpot Chicken Enchilada Casserole is a delicious, set-it-and-forget-it meal that combines tender chicken, flavorful enchilada sauce, and cheese in a layered casserole perfect for busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (10 oz) can red enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 8–10 flour tortillas, cut into 1-inch wide strips
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup shredded Mexican cheese blend
  • 1/2 cup sour cream (for serving, optional)
  • 1/4 cup chopped fresh cilantro (for serving, optional)

Instructions

  1. Place chicken breasts in the bottom of a 6-quart slow cooker in a single layer.
  2. In a mixing bowl, combine enchilada sauce, diced green chiles, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Pour half of this mixture over the chicken.
  3. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until chicken is cooked through and reaches 165°F internal temperature.
  4. Shred the cooked chicken directly in the slow cooker using two forks into bite-sized pieces, about 1-2 inches long.
  5. Layer half of the tortilla strips over the shredded chicken. Top with black beans, corn, and half of the shredded cheese.
  6. Pour the remaining sauce over the layers and top with remaining tortilla strips and cheese.
  7. Cover and cook on HIGH for an additional 30-45 minutes, until cheese is melted and bubbly.
  8. Let the casserole rest for 10 minutes before serving. Top with sour cream and fresh cilantro if desired.

Notes

  • Use a 6-quart slow cooker for best results with this recipe.
  • For a spicier version, use hot enchilada sauce or add diced jalapeño peppers to the sauce mixture.
  • If chicken releases excess liquid during cooking, drain about half of it before adding tortilla layers to prevent sogginess.
  • Lightly toast tortilla strips in a dry skillet for 2-3 minutes before adding to slow cooker for better texture.
  • Can substitute corn tortillas for flour tortillas to make this recipe gluten-free.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-chicken-enchilada-casserole/