Crockpot Chicken Enchilada Casserole (Printable)

Layered chicken, vegetables, cheese, and tortillas 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

→ 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 - 0.5 teaspoon garlic powder
12 - Salt and pepper to taste

→ Garnish

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

# How to Prepare:

01 - Lightly grease the interior of a 6-quart slow cooker with cooking spray or oil
02 - Arrange chicken breasts at the bottom of the cooker and coat evenly with cumin, chili powder, garlic powder, salt, and black pepper
03 - Spread diced onion, red bell pepper, frozen corn, and black beans over the seasoned chicken
04 - Pour 1 cup of enchilada sauce evenly across the vegetable mixture
05 - Arrange half the tortilla quarters over the sauce and top with 1 cup of shredded cheese
06 - Add remaining enchilada sauce, remaining tortilla pieces, and finish with remaining cheese
07 - Cover and cook on low heat for 4 hours until chicken is fully cooked and tender
08 - Twenty minutes before serving, shred chicken directly in the cooker using two forks, mix thoroughly, and keep covered to blend flavors
09 - Dish hot portions and top with fresh cilantro, green onions, and sour cream as desired

# Expert Advice:

01 -
  • The layers meld together into pure comfort food magic that tastes like it simmered all day even though prep takes just 15 minutes.
  • Corn tortillas soften beautifully in the slow cooker, absorbing all those spiced flavors and creating the most satisfying texture.
02 -
  • Corn tortillas can turn to mush if you add them at the start of long cooking times—layering them partway through works perfectly.
  • Letting the shredded chicken sit in the sauce for those final 20 minutes is what transforms this from good to incredible.
03 -
  • Use hot enchilada sauce or add chopped jalapeños if you want to turn up the heat—I do this when my spice-loving brother comes over.
  • The leftovers actually taste better the next day as the flavors continue to develop and the tortillas soak up even more of the sauce.

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