Crockpot Chicken Enchilada Casserole (Print)

Tender chicken, veggies, and gooey cheese layered with corn tortillas in a rich enchilada sauce. A comforting Tex-Mex favorite that practically makes itself.

# 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 Make:

01 - Lightly grease the inside of a 6-quart crockpot with cooking spray or a small amount of 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 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 - Add the remaining 1 cup of enchilada sauce, followed by the rest of the tortilla pieces, and finish with the remaining 1 cup of cheese.
07 - Cover and cook on low heat for 4 hours, or until the chicken is cooked through and tender (reaches an internal temperature of 165°F).
08 - About 20 minutes before serving, use two forks to shred the chicken directly in the crockpot. Stir thoroughly to combine all ingredients and meld flavors. Cover and let sit until ready to serve.
09 - Serve hot, garnished with chopped fresh cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • The tortillas soften into perfect dumpling-like layers that soak up all that sauce
  • Set it and forget it cooking that gives you time for everything else
  • Leftovers taste even better the next day, if they last that long
02 -
  • Cutting tortillas into quarters instead of leaving them whole helps them distribute more evenly and soften properly
  • The 20 minute resting period after shredding the chicken is crucial for flavors to marry and settle
  • Corn tortillas can dry out, so make sure theyre fully submerged in sauce
03 -
  • Line your slow cooker with a disposable liner for the easiest cleanup ever
  • If the tortillas seem too stiff, briefly warm them in the microwave before layering

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