Crockpot Chicken Enchilada Casserole
Transform your weeknight dinners with this irresistible Crockpot Chicken Enchilada Casserole, a fuss-free take on a Tex-Mex classic. Packed with tender, slow-cooked shredded chicken, layers of zesty red enchilada sauce, hearty black beans, sweet corn, and warm spices like cumin and chili powder, this casserole is a flavor explosion. Topped with gooey melted Mexican blend cheese and soft corn tortillas, it delivers all the comfort of enchiladas without the hassle of rolling. Simply set it and forget it—your crockpot does all the work! Perfect for feeding a hungry crowd or prepping leftovers, this dish is customizable with fresh cilantro, sour cream, or Greek yogurt for a garnish that elevates every bite. A must-try recipe for busy families craving bold, comforting flavors.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 28 ounces red enchilada sauce
- 10 pieces corn tortillas
- 2 cups shredded Mexican blend cheese
- 4 ounces diced green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream or Greek yogurt (optional, for serving)
Instructions
Spray the inside of your crockpot with non-stick cooking spray to prevent sticking.
Place the chicken breasts in the bottom of the crockpot.
Add the diced onion, drained black beans, frozen corn, and diced green chiles over the chicken.
In a small bowl, mix together the enchilada sauce, garlic powder, ground cumin, chili powder, salt, and black pepper. Pour this mixture evenly over the chicken and vegetables.
Cover the crockpot with the lid and cook on high for 3 hours or on low for 6 hours, until the chicken is fully cooked and tender.
Once the chicken is done, use two forks to shred it directly in the crockpot. Mix the shredded chicken with the sauce and vegetables.
Layer the corn tortillas on top of the chicken mixture in the crockpot. Tear the tortillas into smaller pieces if needed to cover the surface evenly.
Sprinkle 1 cup of shredded cheese over the tortilla layer.
Add another layer of the chicken mixture, followed by another layer of tortillas and the remaining cup of shredded cheese.
Cover the crockpot and cook on low for an additional hour, or until the cheese is melted and bubbly.
Once done, turn off the crockpot and let the casserole cool for 5-10 minutes to set slightly.
Garnish with freshly chopped cilantro, and serve hot with sour cream or Greek yogurt on the side, if desired.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 357 mg | 27% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
