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Crockpot Chicken Enchiladas Casserole

A comforting and flavorful casserole combining shredded chicken, spicy enchilada sauce, and cheesy goodness, all made effortlessly in a crockpot.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 1 can (10 oz) enchilada sauce
  • 2 cups black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes with green chilies
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 8 pieces corn tortillas, cut into strips
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Start by gathering all your ingredients.
Layering Ingredients
  1. In your crockpot, spread half of the enchilada sauce on the bottom.
  2. Add half of your corn tortilla strips, followed by the shredded chicken, black beans, corn, diced tomatoes, spices, and half of your shredded cheese.
Repeat Layers
  1. Add another layer with more enchilada sauce, tortilla strips, the remaining chicken, beans, corn, tomatoes, and finally, the cheese.
Cooking
  1. Cover your crockpot and set it to cook on low for about 4-6 hours or on high for 2-3 hours.
Final Touch
  1. Once it’s done, give it a good stir. Garnish with fresh cilantro before serving.

Notes

You can swap the chicken for beans or vegetables to make this dish vegetarian-friendly. For best flavor, let it simmer on low when you have the time.