Description
An easy, cheesy, and flavorful Crockpot Chicken Enchilada Casserole layered with tortillas, chicken, beans, corn, and zesty enchilada sauce for the ultimate weeknight comfort food.
Ingredients
2–3 boneless, skinless chicken breasts or thighs
2 (15-ounce) cans enchilada sauce (red or green)
12 corn or flour tortillas
1 (15-ounce) can black beans or pinto beans, rinsed and drained
1 (15-ounce) can corn, drained, or 1.5 cups frozen corn
2 cups shredded Monterey Jack, cheddar, or Mexican blend cheese
1 medium onion, diced
2–3 garlic cloves, minced
1 (4-ounce) can diced green chiles
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Optional garnishes: cilantro, sour cream or Greek yogurt, avocado, lime wedges
Instructions
1. If chicken isn’t pre-cooked, bake or boil until done, then shred.
2. Dice onion and mince garlic.
3. Pour 1/2 cup enchilada sauce into the bottom of the slow cooker.
4. Layer 1/3 of the tortillas over the sauce.
5. Add half the chicken, beans, corn, onion, garlic, green chiles, and half the spices. Top with 1/3 of the cheese.
6. Repeat the layers once more: tortillas, chicken, beans, corn, veggies, spices, and cheese.
7. Finish with remaining tortillas, the rest of the enchilada sauce, and remaining cheese.
8. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until bubbly and heated through.
9. (Optional) Remove lid for last 30 minutes for a crispier cheese top.
10. Serve hot with garnishes like cilantro, avocado, sour cream, or lime.
Notes
Do not overfill the slow cooker; aim for half to two-thirds full.
Adjust spice level with cayenne or milder sauce as preferred.
Remove lid for the last 30 minutes for a crispier cheese crust.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: crockpot, chicken enchilada, enchilada casserole, slow cooker, easy dinner, Mexican casserole