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Crockpot Chicken Enchilada Casserole
John

Crockpot Chicken Enchilada Casserole

Easy one-pot meal with tender chicken, enchilada sauce, beans, corn, and cheese layered in a slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 2 cups red enchilada sauce
  • 14.5 oz fire-roasted tomatoes drained
  • 4 oz diced green chiles
  • 1 packet taco seasoning
  • 2 cups shredded Mexican cheese blend divided
  • 15 oz black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 6 corn tortillas cut into strips
  • Fresh cilantro chopped for garnish

Equipment

  • Slow cooker
  • Two forks for shredding

Method
 

  1. Spray crockpot with non-stick spray. Place chicken breasts at the bottom.
  2. Pour enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle taco seasoning. Cook on low 4-6 hours or high 3-4 hours.
  3. Remove chicken, shred with forks. Return to pot.
  4. Stir in black beans, corn, half the cheese, and tortilla strips. Top with remaining cheese.
  5. Cover and cook 20-30 more minutes until bubbly. Garnish with cilantro.

Notes

  • Use low heat for tender chicken.
  • Broil top for crispiness if desired.
  • Portions freeze well for meal prep.