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Crockpot Chicken Enchilada Casserole
Flona Rose

Crockpot Chicken Enchilada Casserole

A simple, cheesy slow cooker casserole with shredded chicken, black beans, corn, and corn tortillas in a savory enchilada sauce.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 can (14.5 oz) diced tomatoes with green chilies undrained
  • 1 cup red enchilada sauce
  • 1/2 cup chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 10 count corn tortillas cut into strips
  • 2 cups Mexican blend cheese shredded

Equipment

  • Slow Cooker (6-quart or larger)
  • Forks for shredding

Method
 

  1. Place chicken breasts in the bottom of the slow cooker.
  2. Mix black beans, corn, tomatoes, enchilada sauce, broth, and spices in a bowl. Pour over chicken.
  3. Cover and cook on Low for 6-7 hours or High for 3-4 hours.
  4. Remove chicken and shred with two forks. Return chicken to the pot.
  5. Stir in the corn tortilla strips until coated in sauce.
  6. Top with shredded cheese. Cover and cook on Low for another 45-60 minutes.
  7. Serve warm with desired toppings.

Notes

  • Leftovers reheat well and can be frozen for up to 3 months.
  • Substitute ground chicken (browned first) for a different texture.