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Crockpot Chicken Enchilada Casserole

Crockpot chicken enchilada casserole with tender shredded chicken, saucy beans and corn, and melted Mexican cheese layered over tortilla strips. Cook it in the slow cooker, then finish until the cheese is bubbly and the tortilla strips soak up the red enchilada sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken and enchilada base
  • 2 lb boneless skinless chicken breasts
  • 2 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
Enchilada casserole layers and topping
  • 8 small flour or corn tortillas, cut into strips
  • 2 cup shredded Mexican cheese blend
  • 1 sour cream, for serving
  • 1 cilantro, for serving
  • 1 sliced jalapeños, for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken and filling
  1. Place the chicken breasts in the slow cooker and pour 1 can of red enchilada sauce over the top to coat.
  2. Add the black beans, corn, diced green chiles, cumin, chili powder, and garlic powder to the slow cooker and stir to combine.
  3. Cook on LOW for 5–6 hours or on HIGH for 3 hours, until the chicken is tender and flakes easily.
Shred and assemble the casserole
  1. Remove the chicken, shred it with two forks, and return it to the slow cooker with the remaining red enchilada sauce.
  2. Layer the tortilla strips into the mixture, stirring to coat so they start absorbing the sauce.
  3. Sprinkle the shredded Mexican cheese blend over the top, cover, and cook on HIGH for 20–30 minutes until the cheese is fully melted.
Serve
  1. Serve the casserole topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For clean shredding, let the chicken rest in the slow cooker for 5 minutes after cooking, then shred before mixing back in. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months (best for freezing before adding toppings like sour cream and jalapeños). To make it lighter, use a reduced-fat Mexican cheese blend and choose low-sodium enchilada sauce and beans if available.