Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a hearty and flavorful slow-cooked Mexican-inspired dish that layers tender chicken, enchilada sauce, and cheese for a comforting meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 8-10 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Sour cream and sliced jalapeños for serving (optional)
Instructions
- In a medium bowl, combine shredded chicken, enchilada sauce, diced onion, black beans, corn, cumin, chili powder, salt, and pepper. Mix well.
- Spray the crockpot insert with cooking spray.
- Layer one-third of the tortilla strips on the bottom of the crockpot.
- Spread one-third of the chicken mixture over the tortillas.
- Sprinkle one-third of the cheddar and Monterey Jack cheese over the chicken layer.
- Repeat the layering process two more times, ending with cheese on top.
- Cover and cook on low for 3-4 hours, or until bubbly and heated through.
- Garnish with chopped cilantro before serving.
- Serve warm with sour cream and jalapeños if desired.
Notes
For extra creaminess, add a layer of cream cheese or drizzle with a little crema before the final cheese layer. Leftovers reheat well and make a great next-day meal!