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Crockpot Chicken Enchilada Casserole
Emily

Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is a hearty one-pot meal loaded with tender shredded chicken, enchilada sauce, black beans, corn, cheese, and tortillas. Perfect for busy weekdays with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 2 cups red enchilada sauce gluten-free if needed
  • 1 can fire-roasted tomatoes 14.5 oz
  • 1 can diced green chiles 4 oz
  • 1 packet taco seasoning gluten-free if needed or homemade
  • 2 cups shredded Mexican cheese blend or Monterey Jack or sharp cheddar
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup sweet corn kernels frozen or canned
  • 6 whole gluten-free tortillas or corn tortillas sliced into strips
  • 8 oz cream cheese optional for extra creaminess
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 spray nonstick cooking spray for slow cooker

Equipment

  • 6-quart slow cooker or crockpot
  • Cutting board
  • Sharp knife
  • Two forks for shredding
  • Large spoon for stirring
  • Nonstick cooking spray

Method
 

  1. Spray your slow cooker with nonstick cooking spray. Place chicken breasts in the bottom of the slow cooker in a single layer.
  2. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine the sauce ingredients.
  3. Cover and cook on High for 3-4 hours or on Low for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed. Chicken is done when tender and reaches 165°F internal temperature.
  4. Once chicken is tender, remove it from the slow cooker and shred with two forks or use a stand mixer with paddle attachment for faster shredding.
  5. Return shredded chicken to the slow cooker. Stir in half of the shredded cheese, all the black beans, and corn.
  6. Add the sliced tortillas and gently mix everything together. If using, stir in cream cheese until melted.
  7. Flatten the mixture slightly, then sprinkle the remaining cheese over the top.
  8. Cover and cook an additional 20-30 minutes on Low until cheese is melted and everything is heated through.
  9. Let rest for 5 minutes. Garnish with chopped cilantro and serve hot with optional toppings.

Notes

  • For added flavor, serve with salad, avocado slices, sour cream, or Greek yogurt on top.
  • Don't add beans, corn, and tortillas until after shredding chicken to prevent them from becoming mushy.
  • Store leftovers in airtight container in refrigerator for up to 3-4 days.
  • Can be frozen for up to 2-3 months. Thaw overnight in refrigerator before reheating.
  • Recipe is gluten-free when using gluten-free tortillas and checking labels on taco seasoning and enchilada sauce.
  • Can use frozen chicken breasts, but add 1-2 hours to cooking time and ensure internal temperature reaches 165°F.