Crockpot Chicken Enchilada Casserole
A comforting and delicious slow-cooked casserole featuring tender chicken, creamy sauce, and layers of tortillas and cheese, perfect for family gatherings or busy weeknights.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts Tender and juicy
- 20 oz red enchilada sauce (two 10 oz cans, divided) Rich and flavorful
- 8 oz cream cheese (softened) Adds a luscious texture
- 15 oz black beans (one can, rinsed and drained) Earthy and nutritious
- 15 oz corn (one can, drained, or frozen corn) Sweet and bright
- 4 oz diced green chiles (one can, undrained) Brings a mild kick
- 12 pieces corn tortillas (cut or torn into 1-inch pieces) Backbone of the casserole
- 3 cups shredded Mexican cheese blend (divided) Creates the ultimate gooey topping
Instructions
Preparation
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Pour 1 cup (10 oz) of enchilada sauce over the chicken.
- Cover the crockpot and set on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and fully cooked.
- Once cooking time is up, remove the chicken and shred it into bite-sized pieces.
- Drain any excess liquid from the pot and return the shredded chicken to the slow cooker.
- Add softened cream cheese, rinsed black beans, drained corn, and diced green chiles.
- Sprinkle in 1.5 cups of the shredded cheese and mix until the cream cheese melts.
- Toss in half of the torn tortilla pieces, then pour the remaining enchilada sauce on top.
- Top everything with the remaining tortilla pieces and sprinkle the remaining cheese.
- Cover the crockpot and cook on LOW for another 30-45 minutes until bubbly and the cheese is melted.
- Let it rest for a few minutes before serving and garnish with toppings like sour cream, cilantro, or avocado.
Notes
For the best flavor, use high-quality ingredients. Adjust the spice levels by using hot enchilada sauce or more diced green chiles. This dish can be served with sides like salad, guacamole, or tortilla chips.