Crockpot Chicken Enchilada Casserole (Printable Version)

Layers of seasoned chicken, vegetables, and melted cheese with corn tortillas in rich enchilada sauce, slowly simmered for ultimate comfort.

# What You'll 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 (red or green, as preferred)

→ Cheeses

07 - 2 cups shredded Mexican cheese blend (or cheddar/Monterey Jack)

→ 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 (optional)

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

# How to Make It:

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 quartered tortilla pieces over the sauce. Top with 1 cup of shredded cheese.
06 - Repeat layering with remaining enchilada sauce, tortilla pieces, and remaining cheese.
07 - Cover and cook on low setting for 4 hours, or until 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. 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 Insights:

01 -
  • The layers meld together into this incredible cheesy, saucy magic that tastes like it simmered all day
  • My kids actually ask for seconds and fight over who gets the extra cheese topping
02 -
  • The first time I made this I forgot to shred the chicken at the end and we ended up with these big chunks—still delicious but the texture is SO much better when you mix it all together
  • Cutting your tortillas into quarters instead of strips makes layering so much easier and they distribute more evenly
03 -
  • Spray your slow cooker insert with cooking spray even if it's non-stick—those cheese edges WILL stick and you'll spend 20 minutes scrubbing
  • If you have extra time sear the chicken in a skillet for 3 minutes per side before adding to the slow cooker—adds this incredible depth

Go Back