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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

A layered slow cooker casserole with tender shredded chicken, enchilada sauce, cheese, beans, and corn. Easy, flavorful, and perfect for busy weeknights.
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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
  • 1 can fire-roasted tomatoes 14.5 oz
  • 1 can diced green chiles 4 oz
  • 1 packet taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup sweet corn kernels frozen or canned
  • 6 corn tortillas sliced into strips
  • 8 oz cream cheese optional
  • fresh cilantro for garnish

Equipment

  • Slow cooker
  • Forks for shredding

Method
 

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
  3. Cover and cook on high for 3 to 4 hours or low for 4 to 6 hours until chicken is tender.
  4. Remove chicken and shred with two forks, then return to the slow cooker.
  5. Stir in half of the cheese, black beans, corn, and sliced tortillas.
  6. Sprinkle remaining cheese on top, cover, and cook for another 20 to 30 minutes until cheese melts.
  7. If using cream cheese, stir it in during the final cooking stage.
  8. Garnish with chopped cilantro and serve warm.

Notes

For extra creaminess, add cream cheese during the final stage. Adjust spice level with hot enchilada sauce or jalapeños. Check labels for gluten-free options if needed.