Crockpot Chicken Enchilada Casserole (Printable Version)

Tender chicken, beans, vegetables and cheese layered with corn tortillas in red enchilada sauce. A comforting one-pot Tex-Mex 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)

→ Cheeses

07 - 2 cups shredded Mexican cheese blend

→ Tortillas

08 - 10 small corn tortillas, cut into quarters

→ Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon garlic powder
12 - Salt and pepper to taste

→ Garnish

13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream

# Directions:

01 - Lightly grease the interior of a 6-quart slow cooker with cooking spray or oil.
02 - Place chicken breasts at the bottom of the cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and black pepper.
03 - Layer diced onion, red bell pepper, frozen corn, and drained 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 quartered tortilla pieces over the sauce. Top with 1 cup of shredded Mexican cheese blend.
06 - Repeat layering with remaining enchilada sauce, tortilla pieces, and remaining shredded cheese.
07 - Cover and cook on low heat for 4 hours, or until chicken registers 165°F internally and is tender enough to shred easily.
08 - Twenty minutes before serving, shred chicken directly in the cooker using two forks. Mix thoroughly to incorporate all ingredients, then 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 Tips:

01 -
  • The layers get all melty and interconnected, so every bite tastes like the perfect forkful
  • You can prep it in fifteen minutes flat, then walk away until dinner time
  • Leftovers somehow taste even better the next day, if you have any
02 -
  • Skip the temptation to lift the lid during cooking, every peek adds valuable cooking time
  • The tortillas on top might get slightly crispy while underneath they turn soft and pasta-like, this contrast is actually perfect
  • Shredding the chicken at the end rather than cutting it beforehand makes each bite more cohesive and satisfying
03 -
  • Spraying your slow cooker with oil is non-negotiable for easy cleanup
  • Use freshly shredded cheese instead of pre-shredded bags for better melting
  • Line the bottom with parchment paper if you want to make lifting portions out easier

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