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Crockpot Chicken Enchilada Casserole
Flona

Crockpot Chicken Enchilada Casserole

A hearty, flavorful chicken enchilada casserole made effortlessly in a slow cooker. Perfect for busy weekdays with layers of tender chicken, enchilada sauce, beans, corn, and melted cheese.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: 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 (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning gluten-free if needed
  • 2 cups shredded Mexican cheese blend divided
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup sweet corn kernels frozen or canned
  • 6 corn tortillas or gluten-free tortillas sliced into strips
  • 8 ounces cream cheese optional for extra creaminess
  • fresh cilantro for garnish
  • sour cream for serving
  • avocado slices for topping

Equipment

  • Slow cooker or Crockpot (6-quart)
  • Two forks for shredding chicken
  • Cutting board
  • Knife for slicing tortillas
  • Meat thermometer

Method
 

  1. Spray your slow cooker with nonstick cooking spray to prevent sticking.
  2. Place chicken breasts flat in the bottom of the slow cooker, laying them side by side if possible.
  3. Pour enchilada sauce, fire-roasted tomatoes with juices, diced green chiles, and taco seasoning over the chicken. Stir gently to combine and distribute seasonings evenly.
  4. 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 it reaches 165°F internally and shreds easily.
  5. Once chicken is tender, remove it from the slow cooker using tongs. Place on a cutting board and shred with two forks, pulling meat into bite-sized pieces. For faster shredding, use a stand mixer with paddle attachment on low for 30 seconds.
  6. Return shredded chicken to the slow cooker and stir back into the sauce.
  7. Stir in half of the shredded cheese, black beans, and corn. Mix gently to distribute ingredients evenly throughout.
  8. Add the sliced tortilla strips and gently mix everything together, letting them settle into the sauce.
  9. Sprinkle the remaining cheese evenly over the top of the casserole.
  10. If using cream cheese, cut into cubes and nestle into the mixture now for extra creaminess.
  11. Cover and cook an additional 20-30 minutes until cheese is completely melted and everything is heated through. The edges should be bubbly.
  12. Garnish with chopped fresh cilantro. Serve hot with toppings like sour cream, diced avocado, extra cheese, or crushed tortilla chips.

Notes

  • Chicken thighs can be used instead of breasts for more moisture.
  • Frozen chicken breasts work perfectly, just add 1 hour to cooking time.
  • Do not open the slow cooker lid during cooking except when instructed.
  • For spicier casserole, use hot enchilada sauce or add jalapeños.
  • Store leftovers in refrigerator for 3-4 days.
  • Freezes well for up to 3 months.
  • Ensure taco seasoning and enchilada sauce are gluten-free if needed.
  • Let casserole rest 5 minutes before serving for easier portioning.