Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a delicious and effortless weeknight meal. It combines the comforting flavors of traditional enchiladas with the ease of crockpot cooking. Perfect for busy families and potlucks, this customizable casserole is sure to be a crowd-pleaser.
Equipment
- Crockpot (6-quart or larger)
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Two forks (for shredding chicken)
- Can opener
- Spatula or spoon
- Grease or cooking spray
Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts
- 28 ounces enchilada sauce mild or medium
- 12-15 corn tortillas
- 2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
- 1 medium onion, chopped
- 1 bell pepper, chopped any color
- 4 ounces diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro, sliced green onions
Instructions
- Place the chicken breasts in the crockpot.
- Sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
- Spread the chopped onion and bell pepper over the chicken.
- Pour about 1 cup of enchilada sauce over the chicken and vegetables.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot, mixing it with the remaining juices and vegetables.
- Stir in the black beans, corn, and green chilies.
- Lightly grease your crockpot.
- Place a layer of corn tortillas on the bottom of the crockpot, overlapping them as needed to cover the surface.
- Spoon about one-third of the chicken mixture over the tortillas.
- Sprinkle about one-third of the cheese over the chicken mixture.
- Repeat layers of tortillas, chicken mixture, and cheese two more times, ending with a layer of cheese on top.
- Cover the crockpot and cook on low for 30-45 minutes, or until the cheese is melted and bubbly.
- Turn off the crockpot and let the casserole rest for 10-15 minutes before serving.
- Top with your favorite toppings, such as sour cream, guacamole, salsa, chopped cilantro, and sliced green onions. Serve immediately and enjoy!
Notes
To prevent tortillas from becoming soggy, lightly toast them in a dry skillet before layering. For a spicier casserole, add a pinch of cayenne pepper to the chicken mixture or use a spicier enchilada sauce. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat in the microwave, oven, or crockpot until heated through.