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Crockpot Chicken Enchilada Casserole

Crockpot chicken enchilada casserole with tender shredded chicken, tortilla strips, and melty Mexican cheese in rich red enchilada sauce. Cook everything in the slow cooker for an easy, layered Tex-Mex dinner that comes out saucy and cheesy.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Place the chicken breasts in the slow cooker and pour 1 can of red enchilada sauce over the top.
  2. Add black beans, corn, diced green chiles, cumin, chili powder, and garlic powder.
  3. Cook on low for 5–6 hours or high for 3 hours until the chicken is tender.
Shred, assemble, and melt cheese
  1. Remove the chicken, shred 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 soak up the sauce.
  3. Sprinkle the shredded Mexican cheese blend over the top, cover, and cook on high for 20–30 minutes until the cheese is melted.
Serve
  1. Serve topped with sour cream, fresh cilantro, and sliced jalapeños.

Notes

For extra saucy slices, stir the tortilla strips in right after shredding the chicken so they fully coat before the cheese step. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or oven until hot. Freezing is not recommended for best tortilla texture. For a lighter option, use reduced-fat Mexican cheese blend while keeping the same cook times.