Go Back

Cheesy Crockpot Chicken Enchilada Casserole

A warm, cheesy casserole bursting with flavor, combining shredded chicken, zesty enchilada sauce, and gooey cheese, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained Ensure rinsed to remove sodium.
  • 1 cup corn
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 8 pieces corn tortillas, cut into strips
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • Sour cream and cilantro for serving (optional)

Method
 

Preparation
  1. If you don’t have cooked chicken on hand, boil or roast chicken breasts until fully cooked, then shred with forks.
  2. In your crockpot, start layering: Begin with half of the shredded chicken, followed by half of the black beans, and one-third of the corn.
  3. Drizzle half of the enchilada sauce over the layers, and sprinkle with cumin, garlic powder, salt, and pepper.
  4. Place half of your tortilla strips over the mixture. Repeat the layering process with the remaining ingredients, ending with a final sprinkle of cheese on top.
Cooking
  1. Cover your crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until everything is heated through and the cheese is melted and bubbly.
Serving
  1. Once done, scoop out portions and top with sour cream and cilantro, if desired.

Notes

For substitutions, you can use turkey or a plant-based protein. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for two months.