Crockpot Chicken Enchilada Casserole (Print Version)

Hearty layers of seasoned chicken, vegetables, and cheese in a rich enchilada sauce.

# 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 (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

# Directions:

01 - Lightly grease the inside of a 6-quart crockpot with cooking spray or a small amount of oil.
02 - Place the chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and pepper, pressing the spices into the meat.
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 and bean mixture.
05 - Arrange half of the quartered tortilla pieces over the sauce, creating an even layer. Top with 1 cup of shredded Mexican cheese blend.
06 - Repeat the layering process: pour the remaining enchilada sauce over the cheese, add the remaining tortilla pieces, and finish with the remaining 1 cup of shredded cheese.
07 - Cover and cook on low heat for 4 hours, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
08 - About 20 minutes before serving, uncover the slow cooker and shred the chicken directly in the pot using two forks. Mix thoroughly to incorporate 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 Tips:

01 -
  • The slow cooker transforms ordinary corn tortillas into tender layers that soak up every bit of flavor
  • Its one of those rare meals where you literally dump everything in and walk away
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • The first time I forgot to shred the chicken at the end and we had these huge chunks, it still tasted great but the texture was weird
  • If your tortillas look a little dry on top after cooking, they are probably fine underneath, but you can always splash a little water or extra sauce
03 -
  • Thawed chicken breasts cook more evenly than frozen, so plan ahead if possible
  • If you have time, crisp up some tortilla strips in the oven for a crunchy topping contrast

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