Crockpot Chicken Enchilada Casserole is one of Pinterest’s most popular dump-and-go dinners. It combines tender shredded chicken, enchilada sauce, tortillas, and melted cheese into a comforting Mexican-inspired casserole that tastes like it took hours of work.

Servings

8 servings

Prep Time

15 minutes

Cook Time

6 hours on LOW

Total Time

6 hours 15 minutes

Ingredients

• 2 pounds boneless skinless chicken breasts
• 2 cups red enchilada sauce
• 1 can black beans, drained
• 1 cup corn
• 1 small onion, diced
• 2 teaspoons taco seasoning
• 8 corn tortillas
• 2 cups shredded Mexican cheese blend
• Fresh cilantro for garnish

Instructions

Step 1: Prepare the Slow Cooker

Lightly spray the inside of the slow cooker with nonstick cooking spray.

Place the chicken breasts in the bottom of the slow cooker. Sprinkle the taco seasoning over the chicken and add the diced onions, black beans, and corn.

Pour one cup of enchilada sauce over everything.

Step 2: Slow Cook the Chicken

Cover and cook on LOW for approximately 6 hours.

During cooking, the chicken absorbs the seasonings and becomes incredibly tender. The onions soften and release their sweetness into the sauce.

Avoid removing the lid frequently because slow cookers rely on steady heat to cook efficiently.

Step 3: Shred the Chicken

Carefully remove the chicken and place it on a cutting board.

Use two forks to shred the chicken into bite-sized pieces. Return the chicken to the slow cooker and stir well.

Step 4: Build the Casserole

Cut the tortillas into strips.

Layer tortilla strips into the chicken mixture and stir gently. Add the remaining enchilada sauce and one cup of cheese.

Mix everything until evenly combined.

Step 5: Add the Final Cheese Layer

Sprinkle the remaining cheese over the top.

Cover and cook for another 20 minutes until the cheese is melted and bubbly.

Garnish with fresh cilantro and serve with sour cream, avocado slices, or tortilla chips.

---