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Crockpot Chicken Enchilada Casserole

  • Author: Avery
  • Total Time: 6 hours 15 minutes on Low or 3 hours 15 minutes on High
  • Yield: 6 servings 1x
  • Diet: Gluten-free friendly (with certified gluten-free tortillas and sauce)

Description

This Crockpot Chicken Enchilada Casserole is everything you love about cheesy, saucy enchiladas—made almost entirely in your slow cooker. Tender shredded chicken simmers all day with beans, corn, tomatoes, and enchilada sauce, then gets layered with soft corn tortillas and melty cheese for a hearty, family-friendly meal with minimal effort and maximum flavor.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 8 corn tortillas, cut into strips
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the crockpot.
  2. In a mixing bowl, combine the black beans, corn, enchilada sauce, diced tomatoes with green chilies, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
  3. Pour the bean and corn mixture evenly over the chicken in the crockpot, making sure the chicken is fully covered with sauce.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and shreds easily with a fork.
  5. Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it into the sauce and veggies.
  6. Add the tortilla strips and half of the shredded cheese to the crockpot. Stir gently until everything is evenly combined and the tortilla strips are coated in sauce.
  7. Sprinkle the remaining cheese evenly over the top. Cover and cook on HIGH for an additional 15–20 minutes, or until the cheese is melted and bubbly.
  8. Taste and adjust seasoning with additional salt and pepper, if needed.
  9. Serve hot, garnished with fresh cilantro.

Notes

  • Use a mild enchilada sauce if you prefer a less spicy casserole; choose medium or hot for more kick.
  • For a slightly thicker, more casserole-like texture, let the dish sit for 5–10 minutes after cooking before serving.
  • If your crockpot runs hot, start checking the chicken for doneness on the earlier end of the cooking range.
  • This recipe can be prepped the night before; simply assemble ingredients in the crock, cover, refrigerate, and start cooking the next day.
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours on Low or 3–4 hours on High
  • Category: Main Course
  • Method: Slow Cooker / Crockpot
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 420 kcal
  • Sugar: 5–7 g (estimate)
  • Sodium: 850–1000 mg (estimate, depending on brands)
  • Fat: 18–20 g (estimate)
  • Saturated Fat: 8–10 g (estimate)
  • Unsaturated Fat: 8–10 g (estimate)
  • Trans Fat: 0 g (estimate)
  • Carbohydrates: 35–40 g (estimate)
  • Fiber: 7–9 g (estimate)
  • Protein: 30–32 g (estimate)
  • Cholesterol: 90–110 mg (estimate)

Keywords: crockpot chicken enchilada casserole, slow cooker enchiladas, easy chicken enchilada bake, one pot dinner, family friendly meal

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