Crockpot Chicken Enchilada Heaven
This Crockpot Chicken Enchilada Casserole is a ridiculously easy and unbelievably delicious meal, perfect for weeknights or weekend gatherings. The slow cooker does all the work, melding the flavors together for a comforting and flavorful dish that everyone will love.
Equipment
- Slow cooker (Crockpot)
- Large bowl
- Measuring cups and spoons
- Knife
- Cutting board
- Fork (for shredding chicken)
- Spoon or spatula
- Can opener
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- ½ cup chopped onion
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 10-12 corn tortillas, cut into bite-sized pieces
- Optional: Sour cream, for topping
- Optional: Guacamole, for topping
- Optional: Chopped cilantro, for topping
- Optional: Diced tomatoes, for topping
- Optional: Sliced green onions, for topping
- Cooking spray
Instructions
- Place the chicken breasts in your slow cooker.
- Sprinkle the taco seasoning evenly over the chicken.
- Pour the diced tomatoes and green chilies (Rotel) over the chicken.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
- Once the chicken is cooked, shred it directly in the slow cooker using two forks.
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, and chopped onion. Mix well.
- Lightly grease your slow cooker (if it's not non-stick).
- Spread a thin layer of the chicken mixture on the bottom of the slow cooker.
- Top with a layer of tortilla pieces.
- Sprinkle with 1/2 cup of the cheddar cheese and 1/2 cup of the Monterey Jack cheese.
- Repeat layers, ending with a layer of the chicken mixture and the remaining cheese on top.
- Cover and cook on low for 30-45 minutes, or until the cheese is melted and bubbly.
- Carefully scoop out portions of the casserole and serve hot.
- Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, diced tomatoes, and sliced green onions.
- Enjoy!
Notes
For easier cleanup, use a slow cooker liner. To prevent the casserole from becoming too watery, drain excess liquid from the chicken after shredding. If the casserole is too dry, add more enchilada sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You can also prepare the chicken mixture ahead of time and store it in the refrigerator for up to 24 hours before assembling the casserole.