Description
This Crockpot Chicken Enchilada Casserole is a rich, cheesy, and comforting Tex-Mex meal that layers shredded chicken, corn tortillas, enchilada sauce, and cheese for an easy slow-cooker dinner.
Ingredients
1½ pounds boneless skinless chicken breasts
2 cups red enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
10 small corn tortillas, cut into strips
1 cup black beans, drained and rinsed
1 cup corn kernels
1 can diced green chiles
2 cups shredded Mexican cheese blend
Chopped cilantro
Sour cream
Avocado slices
Instructions
1. Place chicken breasts in the bottom of a 6-quart crockpot. Season with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
2. Pour one cup of enchilada sauce over the chicken and cook on Low for 6–7 hours or High for 3–4 hours.
3. Shred the chicken inside the pot using two forks, then stir in black beans, corn, diced green chiles, and the remaining enchilada sauce.
4. Layer tortilla strips evenly over the chicken mixture, sprinkle with cheese, and repeat until all ingredients are used, ending with cheese on top.
5. Cover and cook an additional 20–30 minutes until cheese is melted and bubbly.
6. Serve hot topped with chopped cilantro, avocado slices, and a dollop of sour cream.
Notes
Use corn tortillas instead of flour to avoid sogginess. For a spicier version, add jalapeños or hot enchilada sauce. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT6H30M
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5
- Sodium: 980
- Fat: 20
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 35
- Cholesterol: 110