Crockpot Chicken Enchilada Casserole (Printable)

Layers of seasoned chicken, vegetables, and cheese meld together in a slow cooker for this comforting Tex-Mex style casserole.

# 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 (or cheddar/Monterey Jack)

→ 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 crockpot with cooking spray or a small amount of oil.
02 - Arrange chicken breasts in the bottom of the slow cooker. Rub evenly with cumin, chili powder, garlic powder, salt, and black pepper.
03 - Spread diced onion, red bell pepper, frozen corn, and drained black beans evenly over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce over the vegetable and bean mixture.
05 - Arrange half of the quartered tortilla pieces over the sauce mixture. Sprinkle with 1 cup of shredded cheese.
06 - Repeat layers with remaining enchilada sauce, tortilla pieces, and remaining cheese.
07 - Cover and cook on low setting for 4 hours, until chicken is fully cooked through and tender.
08 - Twenty minutes before serving, shred chicken directly in the crockpot using two forks. Stir thoroughly to incorporate all ingredients and recover.
09 - Serve hot, topped with fresh cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Suggestions:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, coming home to dinner thats basically done
  • Those tortilla layers soften into this incredible dumpling-like texture that soaks up all the enchilada sauce
  • It feeds a crowd easily and tastes even better as leftovers, if it lasts that long
02 -
  • Don't be tempted to lift the lid during those first 3 hours, you lose precious heat and extend cooking time significantly
  • The texture difference between layering tortillas versus stirring them in is remarkable, trust the process
  • Shredding the chicken in the last 20 minutes rather than at the start keeps it from becoming stringy or dry
03 -
  • Spray your slow cooker insert with nonstick spray before starting, cleanup becomes infinitely easier
  • If your chicken breasts are enormous, cut them in half crosswise so they cook evenly
  • The leftovers reheat beautifully and actually develop more flavor overnight

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