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Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole brings all the cozy, authentic Mexican flavors right to your dinner table with hardly any effort. It is full of cheesy, saucy goodness and perfect for busy weeknights or lazy weekends. My teens love it, and honestly, it is one of those meals that makes everyone happy without me standing in the kitchen all day.
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 people
Author Fareeha

Equipment

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups red enchilada sauce no pork or alcohol
  • 1 can black beans drained and rinsed
  • 1 can corn , drained
  • 1 can diced green chiles optional
  • 1 small onion , chopped
  • 8 small corn tortillas cut into strips
  • 2 cups shredded Mexican cheese blend divided
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • Black Pepper

Instructions

  • Lightly grease the inside of your crockpot or use a liner for easy cleanup.
  • Place the chicken breasts on the bottom of the crockpot. Sprinkle with cumin, chili powder, salt, and pepper.
  • Add in the onion, black beans, corn, green chiles, and pour the enchilada sauce over everything.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and easy to shred.
  • Take the chicken out, shred it with two forks, and then put it back into the sauce mixture.
  • Stir in the tortilla strips and 1 cup of cheese. Mix everything gently.
  • Sprinkle the remaining cheese on top, cover, and let it cook for another 10–15 minutes until the cheese is melted and bubbly.

Notes

Tips from One Mom to Another

  • Cut prep time by using rotisserie chicken and just mix it in during the last hour.
  • Keep extra cheese nearby—trust me, you will want more on top.
  • This makes great leftovers for lunch the next day, and it tastes even better once the flavors sit overnight.
  • Want a little crunch? Add crushed tortilla chips before serving.
  • Make it a meal with a side of guac or Mexican rice for the full experience.

Variations

  • Vegetarian Version: Skip the chicken and double up on beans, corn, and maybe throw in some diced bell peppers.
  • Spicy Kick: Add diced jalapeños or a few drops of hot sauce for a little heat.
  • Creamy Twist: Stir in ½ cup of sour cream or cream cheese after shredding the chicken for a creamy texture.
  • Kid-Friendly Version: Use mild enchilada sauce and skip the green chiles if your kids do not love spice.
  • Freezer-Friendly: Assemble everything (except cheese and tortillas) in a freezer bag, freeze, and cook it fresh another day.