Chicken Enchilada Casserole (Printable)

Hearty layered casserole with seasoned chicken, vegetables, cheese, and tortillas simmering to perfection in your crockpot.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 cup frozen corn kernels
05 - 1 can (15 oz) black beans, drained and rinsed

→ Sauces & Liquids

06 - 2 cups enchilada sauce (red or green, as preferred)

→ Cheeses

07 - 2 cups shredded Mexican cheese blend (or cheddar/Monterey Jack)

→ Tortillas

08 - 10 small corn tortillas, cut into quarters

→ Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon garlic powder
12 - Salt and pepper to taste

→ Garnish (optional)

13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream

# Directions:

01 - Lightly grease the inside of a 6-quart crockpot with cooking spray or oil.
02 - Place the chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and pepper on both sides.
03 - Layer the diced onion, red bell pepper, frozen corn, and drained black beans over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce evenly over the vegetable and bean mixture.
05 - Arrange half of the quartered tortilla pieces over the sauce mixture. Top with 1 cup of the shredded Mexican cheese blend.
06 - Pour the remaining 1 cup of enchilada sauce over the cheese layer. Add the remaining tortilla pieces and top with the final cup of shredded cheese.
07 - Cover and cook on low heat for 4 hours, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
08 - About 20 minutes before serving, remove the lid and shred the chicken directly in the crockpot using two forks. Mix thoroughly to combine all ingredients. Cover and let sit for 15-20 minutes to allow flavors to meld.
09 - Serve hot, garnished with chopped fresh cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Tips:

01 -
  • The set it and forget it nature means you can actually relax while dinner cooks itself
  • Leftovers taste even better the next day, if they last that long
  • The tender shredded chicken absorbs all those wonderful spices without any extra effort
02 -
  • The tortillas on top might get slightly crispy around the edges, which some people actually prefer
  • Resist the urge to lift the lid too often, as escaping heat extends cooking time significantly
  • If your sauce seems too thick after 4 hours, add a splash of water or chicken broth
03 -
  • Use kitchen shears to cut tortillas into quarters much faster than a knife
  • Layer ingredients in the morning and let it cook while you are at work
  • The recipe doubles easily for a crowd, just use a larger slow cooker

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