Crock Pot Chicken Enchilada Casserole

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Warm, comforting, and bursting with vibrant Mexican flavors, this Crock Pot Chicken Enchilada Casserole is the ultimate no-fuss dinner idea for busy weeknights. Imagine layers of tender shredded chicken, hearty beans, soft tortillas, and rich enchilada sauce all slow-cooked to perfection—each bite melty, cheesy, and full of zesty goodness. It’s the kind of meal that wraps you in a hug, especially when topped with sour cream, fresh cilantro, and juicy tomatoes.

Perfect for family dinners or casual gatherings, this casserole delivers bold flavors without the hassle. Since it’s made in the crock pot, it’s also a set-it-and-forget-it easy recipe that saves time without sacrificing taste. Whether you’re meal prepping or just need some fresh dinner ideas, this dish checks all the boxes for convenience, comfort, and downright deliciousness.

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Ingredients for Crock Pot Chicken Enchilada Casserole

• 2 large chicken breasts (boneless, skinless)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
• 1 can (10 oz) red enchilada sauce
• 1 cup frozen or canned corn (drained)
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 6 small corn tortillas, cut into quarters
• 1 ½ cups shredded cheddar cheese (or Mexican blend)
• Optional toppings: sour cream, chopped cilantro, diced tomatoes, green onions, avocado

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Step 1: Prepare the Crock Pot Base

Start by placing the chicken breasts in the bottom of your slow cooker. Sprinkle them with garlic powder, cumin, chili powder, salt, and pepper. Then, layer in the black beans, corn, chopped onion, and diced tomatoes with green chiles. Pour the enchilada sauce over everything, making sure the chicken is fully covered.

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Step 2: Slow Cook to Tender Perfection

Cover the crock pot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and easily shreds with a fork. About 30 minutes before the end of cooking, remove the chicken breasts, shred them with two forks, and return them to the pot. Mix well to incorporate the shredded chicken evenly.

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Step 3: Add the Tortillas and Cheese

Stir in the tortilla pieces, making sure they’re coated in the saucy mixture. Sprinkle 1 cup of shredded cheese into the crock pot and stir again. Then, top the casserole with the remaining ½ cup of cheese, cover, and cook for an additional 20-30 minutes on low until the cheese is melted and bubbly.

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Step 4: Garnish and Serve

Spoon generous portions onto plates or bowls and garnish with your favorite toppings like sour cream, diced tomatoes, chopped cilantro, avocado slices, or green onions. Serve hot and enjoy the comforting, cheesy goodness!

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Storage Instructions

Refrigerator:
Allow the Crock Pot Chicken Enchilada Casserole to cool completely before storing. Transfer leftovers into an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire batch in the oven at 350°F for 15–20 minutes.

Freezer:
This casserole also freezes beautifully. Place cooled leftovers in a freezer-safe container or heavy-duty zip-top bag. Label with the date and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

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Estimated Nutrition

Per serving (approx. 1/6 of the recipe):

• Calories: 360
• Protein: 28g
• Carbohydrates: 28g
• Fat: 15g
• Saturated Fat: 7g
• Fiber: 6g
• Sugar: 4g
• Sodium: 820mg

Note: Nutrition values are estimates and may vary based on specific ingredients and serving sizes.

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Frequently Asked Questions

What type of tortillas work best?

Corn tortillas are traditional and hold up well in the slow cooker without turning mushy. Flour tortillas can be used, but they may become softer.

Can I make this recipe vegetarian?

Absolutely! Just leave out the chicken and add more beans or a meat substitute like jackfruit or tofu.

Can I cook this on the stovetop or in the oven?

Yes! You can use a Dutch oven or a baking dish. Cook the filling on the stove, then layer and bake at 350°F for 20–25 minutes.

Can I add other vegetables?

Of course! Bell peppers, zucchini, or mushrooms work great and can be added along with the onions.

Is this dish spicy?

It’s mild to medium depending on the enchilada sauce and diced tomatoes used. You can adjust spice levels with jalapeños or hot sauce.

What cheese should I use?

Cheddar, Monterey Jack, or a Mexican blend are all excellent choices. Use what you enjoy most!

Can I prep this the night before?

Yes! Assemble the ingredients in the crock pot insert the night before, refrigerate it, then pop it into the cooker in the morning.

What should I serve with it?

This casserole pairs well with Spanish rice, guacamole, tortilla chips, or a fresh green salad.

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