Crockpot Chicken Enchilada Casserole (Printable)
Tender chicken, zesty vegetables, and melted cheese layered with corn tortillas in a slow cooker for effortless Tex-Mex comfort.
# What goes in:
→ 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)
→ Cheeses
07 - 2 cups shredded Mexican cheese blend
→ 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
13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream
# Directions:
01 - Lightly grease the interior of a 6-quart crockpot with cooking spray or a small amount of oil.
02 - Place 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. Sprinkle with 1 cup of shredded Mexican cheese blend.
06 - Pour remaining enchilada sauce over the cheese, top with remaining tortilla pieces, and finish with the remaining 1 cup of shredded cheese.
07 - Cover and cook on low heat for 4 hours, or until chicken reaches an internal temperature of 165°F and is tender enough to shred easily.
08 - About 20 minutes before serving, use two forks to shred the chicken directly in the crockpot. Stir thoroughly to incorporate all ingredients and let sit covered to meld flavors.
09 - Serve hot in bowls, garnished generously with fresh cilantro, sliced green onions, and a dollop of sour cream if desired.
# Expert Advice:
01 -
- Your slow cooker does absolutely all the heavy lifting while you go about your day
- The tortillas transform into these tender, soft layers that soak up all that spiced sauce
- Leftovers somehow taste even better when those flavors have overnight to really become friends
02 -
- The tortilla pieces will look stiff when you first layer them, but that is exactly how they should be
- Shredding the chicken while it is still in the sauce keeps all those juices where they belong
- Letting it sit that extra 20 minutes after shredding makes all the difference between good and cannot-stop-eating
03 -
- Shred your own cheese instead of buying pre-shredded bags for that superior melt
- Letting it rest for 10 minutes before serving helps everything set up slightly so it is not quite so soupy