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Crock Pot Chicken Enchiladas Casserole

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A delicious and easy-to-make Crock Pot Chicken Enchiladas Casserole that combines all the flavors of classic enchiladas in a layered, slow-cooked dish.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chilies
  • 1 small onion, diced
  • 2 cups shredded cheddar or Mexican blend cheese
  • 10 small corn tortillas, cut into quarters
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Place the chicken breasts in the bottom of the crock pot.
  2. Sprinkle with garlic powder, cumin, salt, and pepper.
  3. Add diced onions, green chilies, black beans, corn, and enchilada sauce on top of the chicken.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and fully cooked.
  5. Remove the chicken, shred it with two forks, and return it to the crock pot. Stir everything to combine.
  6. Layer the cut tortillas over the mixture and stir to combine slightly.
  7. Top with shredded cheese and cover again. Cook on low for an additional 30 minutes, until the cheese is melted.
  8. Serve hot, garnished with fresh cilantro if desired.

Notes

  • You can use rotisserie chicken to save time.
  • Add jalapeños for extra heat.
  • Use flour tortillas if preferred, but corn holds up better in the crock pot.
  • Top with sour cream or avocado before serving for added flavor.

Nutrition

Keywords: chicken enchiladas, crock pot, casserole, slow cooker, Mexican dinner

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