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Easy crockpot chicken enchilada casserole features tender shredded chicken, melted cheese, corn tortillas, and flavorful enchilada sauce, making it a perfect weeknight dinner.

Crockpot Chicken Enchilada Casserole Perfection

This Crockpot Chicken Enchilada Casserole is a symphony of flavors and textures, all brought together in the warm embrace of your trusty slow cooker. Tender, shredded chicken mingles with savory enchilada sauce, layers of cheesy goodness, and soft corn tortillas, all melding together into a mouthwatering masterpiece that's effortless to prepare.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 boneless, skinless chicken breasts about 1.5 pounds
  • 6-8 corn tortillas, cut into wedges or strips
  • 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Optional toppings: sour cream, guacamole, salsa, chopped cilantro, diced tomatoes, sliced green onions
  • Cooking spray

Equipment

  • Crockpot (Slow Cooker)
  • Fork
  • Knife
  • Cutting board
  • Can opener
  • Measuring cups
  • Measuring spoons
  • Mixing Spoon
  • Serving Spoon

Method
 

  1. Spray the inside of your crockpot with cooking spray to prevent sticking.
  2. Place the chicken breasts in the bottom of the crockpot.
  3. Pour one can of enchilada sauce over the chicken, ensuring it's evenly coated.
  4. Sprinkle the chopped onion and minced garlic over the chicken.
  5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot, mixing it with the remaining sauce.
  7. Add half of the corn and black beans to the chicken mixture. Stir well to combine.
  8. Pour the remaining can of enchilada sauce over the chicken mixture.
  9. Arrange about half of the tortilla pieces over the chicken mixture, followed by half of the shredded cheese.
  10. Repeat with the remaining tortilla pieces, corn, black beans, and cheese. You should have two layers of tortillas and cheese.
  11. Cover the crockpot and cook on low for another 30-60 minutes, or until the cheese is melted and bubbly.
  12. Carefully scoop out portions of the casserole and serve hot.
  13. Top with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and diced tomatoes.

Notes

For a saucier casserole, add a little extra enchilada sauce or chicken broth. Don't overcook the chicken, or it will become dry. Use freshly chopped onions and garlic for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. For easy cleanup, spray your slow cooker with cooking spray before adding the ingredients. If the casserole is too watery, remove the lid during the last 30 minutes of cooking.