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Crockpot Chicken Enchilada Casserole

Crockpot chicken enchilada casserole with tender shredded chicken, saucy layers of beans and corn, and melted Mexican cheese. Cook low-and-slow in the slow cooker, then finish with a cheesy melt and bright toppings of cilantro and sour cream.
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Prep Time 15 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 2 lb boneless skinless chicken breasts
red enchilada sauce
  • 2 can (10 oz) red enchilada sauce
black beans
  • 1 can (15 oz) black beans drained and rinsed
corn
  • 1 can (15 oz) corn drained
diced green chiles
  • 1 can (4 oz) diced green chiles
cumin
  • 1 tsp cumin
chili powder
  • 1 tsp chili powder
garlic powder
  • 0.5 tsp garlic powder
flour or corn tortillas
  • 8 flour or corn tortillas cut into strips
shredded Mexican cheese blend
  • 2 cup shredded Mexican cheese blend
sour cream
  • 0.25 cup sour cream for serving
cilantro
  • 0.25 cup cilantro fresh, for serving
jalapeños
  • 0.25 cup jalapeños sliced, for serving

Equipment

  • 1 slow cooker

Method
 

Start the casserole
  1. Place the chicken breasts in the slow cooker and pour 1 can of red enchilada sauce over the top.
  2. Add the black beans, corn, diced green chiles, cumin, chili powder, and garlic powder to the slow cooker.
  3. Cook on low for 5–6 hours or on high for 3 hours until the chicken is tender, with the mixture bubbling around the edges.
Shred and build layers
  1. Remove the chicken, shred it with two forks, and return it to the slow cooker with the remaining enchilada sauce.
  2. Layer the tortilla strips into the mixture and stir to coat so the strips are well covered in sauce.
  3. Sprinkle the shredded Mexican cheese blend over the top, cover, and cook on high for 20–30 minutes until the cheese is fully melted and lightly bubbly.
Serve
  1. Serve the casserole topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For best shredding, let the cooked chicken rest 5 minutes in the slow cooker before moving it—then it pulls apart faster. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in the microwave or on warm until hot. Freezing is yes: freeze in portions up to 2 months and thaw overnight in the fridge. For a lower-sodium option, choose reduced-sodium enchilada sauce and cheese.