Crockpot Chicken Enchilada Casserole (Print Version)

Hearty layers of seasoned chicken, vegetables, cheese, and tortillas simmer together in a slow cooker for an easy Tex-Mex inspired meal.

# 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

# How-To:

01 - Lightly grease the inside of a 6-quart crockpot with cooking spray or oil.
02 - Place the chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and pepper on both sides.
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 tortilla pieces over the mixture. Top with 1 cup of shredded Mexican cheese blend.
06 - Repeat layering with remaining enchilada sauce, tortilla pieces, and remaining cheese.
07 - Cover and cook on low heat for 4 hours, or until chicken is cooked through and tender (internal temperature reaches 165°F).
08 - About 20 minutes before serving, shred the chicken directly in the crockpot using two forks. Mix thoroughly to combine all ingredients. 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 Advice:

01 -
  • The chicken becomes impossibly tender, shredding with just a fork after slow-cooking in those spices
  • Everything cooks together in one pot, so the flavors meld into something greater than the sum of parts
  • Its that rare comfort food that feels indulgent but is packed with protein and vegetables
02 -
  • The tortillas on top might get slightly crisp around the edges, but that's part of the charm and texture
  • Skip shredding the chicken until the end so it stays moist and doesn't dry out
  • If your sauce is very thick, thin it slightly with water or broth before layering
03 -
  • Cut your tortillas into quarters directly over the pot so any stray pieces fall right in
  • If you're using very spicy sauce, reduce the chili powder slightly to keep it balanced

Go Back