Crockpot Chicken Enchilada Casserole (Printable)

Hearty layers of chicken, vegetables, cheese, and tortillas simmered in enchilada sauce for effortless Tex-Mex comfort.

# 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

→ Cheeses

07 - 2 cups shredded Mexican cheese blend

→ Tortillas

08 - 10 small corn tortillas, cut into quarters

→ Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon garlic powder
12 - Salt and pepper to taste

→ Garnish

13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream

# Steps:

01 - Lightly grease the inside of a 6-quart crockpot with cooking spray or oil.
02 - Place the chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and pepper.
03 - Layer the diced onion, red bell pepper, frozen corn, and black beans over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce evenly over the vegetable layer.
05 - Arrange half of the tortilla pieces over the mixture. Top with 1 cup of shredded Mexican cheese blend.
06 - Repeat layering with the remaining enchilada sauce, tortilla pieces, and cheese.
07 - Cover and cook on low heat for 4 hours, or until the chicken is cooked through and tender.
08 - About 20 minutes before serving, shred the chicken directly in the crockpot using two forks. Mix thoroughly to combine all ingredients, then cover and let sit to meld flavors.
09 - Serve hot, garnished with fresh cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, leaving you with almost zero cleanup
  • The tortillas soften into this incredible pasta-like texture that soaks up all the spiced sauce
  • You can assemble it in 15 minutes, then walk away until dinner time
02 -
  • If you use frozen chicken breasts, add an extra hour to the cooking time
  • The casserole will look quite soupy when you first assemble it, but the tortillas absorb most of that liquid
  • Lifting the lid too often adds 15 to 20 minutes of cooking time each time
03 -
  • Warm your tortillas in the microwave for 30 seconds before cutting them, they will layer more evenly
  • Use a slotted spoon to serve if there is excess liquid at the bottom

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