Crockpot Chicken Enchilada Casserole (Printable Version)

Tender chicken, vegetables, and cheese layered with tortillas in a rich enchilada sauce, slow-cooked to perfection.

# What You'll 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

# Directions:

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, ensuring both sides are coated.
03 - Layer the diced onion, red bell pepper, frozen corn, and black beans over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce evenly over the vegetables and beans.
05 - Arrange half of the tortilla pieces over the mixture, covering as much surface area as possible. Top with 1 cup of shredded cheese.
06 - Repeat layering with remaining enchilada sauce, tortilla pieces, and remaining cheese.
07 - Cover and cook on low setting for 4 hours, or until chicken is cooked through and tender when tested with a meat thermometer (reaches 165°F).
08 - About 20 minutes before serving, shred the chicken directly in the crockpot using two forks. Mix thoroughly to incorporate all ingredients. 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 Hints:

01 -
  • The layers meld together into something that tastes like it simmered all day on a stove, even though you barely lifted a finger
  • Leftovers reheat beautifully for lunch the next day, if there are any
  • The corn tortillas soften perfectly, creating this texture somewhere between enchiladas and a comforting tamale pie
02 -
  • The smell will be incredible hours before it is actually done, so try not to lift the lid too often or you will lose heat and extend the cooking time
  • Corn tortillas can vary in thickness, so if yours seem particularly sturdy, add a splash of water before the final cook
03 -
  • Spraying your slow cooker insert with cooking spray makes cleanup significantly easier when cheese has melted down the sides
  • Shred the chicken while it is still in the crockpot rather than removing it, so those shredded pieces soak up all the flavorful juices

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