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Easy Crockpot Chicken Enchilada Casserole features a bubbling, cheesy top with visible layers of tortillas, chicken, and enchilada sauce, showcasing a delicious and simple dinner recipe.
Lady Maria

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is a simplified, layered version of classic enchiladas that's packed with flavor and incredibly easy to make. The slow cooker does all the work, resulting in a comforting and satisfying meal perfect for busy weeknights or potlucks.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 boneless, skinless chicken breasts about 1.5-2 pounds
  • 12-15 corn tortillas
  • 2 cups shredded cheese cheddar and Monterey Jack blend recommended
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • Optional toppings: sour cream, guacamole, salsa, chopped cilantro, green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Crockpot (slow cooker)
  • measuring cups and spoons
  • Chopping board
  • knife
  • Fork
  • Serving platter

Method
 

  1. Place the chicken breasts in the bottom of your crockpot.
  2. Pour about 1 cup of enchilada sauce over the chicken.
  3. Add the chopped onion and minced garlic.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. Remove the chicken from the crockpot and shred it with two forks.
  6. Return the shredded chicken to the crockpot, along with any juices.
  7. Stir in the black beans and corn.
  8. Spread a thin layer of enchilada sauce on the bottom of the crockpot (if there isn't already enough).
  9. Tear the corn tortillas into smaller pieces and arrange them in a single layer over the sauce. You may need to overlap them slightly to cover the bottom.
  10. Sprinkle with about 1/3 of the cheese.
  11. Spoon about 1/3 of the chicken mixture over the cheese.
  12. Repeat layers twice more, ending with a layer of tortillas topped with the remaining cheese.
  13. Cover the crockpot and cook on low for 1-2 hours, or until the cheese is melted and bubbly and the casserole is heated through.
  14. Carefully remove the casserole from the crockpot and transfer it to a serving platter.
  15. Top with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and green onions.
  16. Serve immediately and enjoy!

Notes

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the enchilada sauce. Lightly toasting the tortillas in a dry skillet before layering them helps prevent them from becoming soggy. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven. To prevent sticking, you can spray the inside of the crockpot with non-stick cooking spray before adding ingredients.