Crockpot Chicken Enchilada Casserole
A hearty and flavorful dish made with shredded chicken, enchilada sauce, beans, and cheese, cooked effortlessly in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 360-480 minutes
- Total Time: 375-495 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Optional Vegetarian
Ingredients
- 2 lbs chicken breasts
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup diced tomatoes
- 1 onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or Mexican blend)
- Tortilla chips or flour tortillas
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Pour the enchilada sauce over the chicken.
- Add the black beans, corn, diced tomatoes, onion, garlic powder, cumin, salt, and pepper.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Mix the shredded chicken back into the casserole base.
- Layer the chicken mixture with shredded cheese and tortilla chips or tortillas in a baking dish.
- Enjoy your warm and comforting casserole straight from the crockpot.
Notes
Consider using a flavorful enchilada sauce for the best taste. This casserole stores well and reheats beautifully.