Description
Looking for an easy dinner idea that brings comfort, flavor, and minimal effort? This Crock Pot Chicken Enchilada Casserole is a mouthwatering, cheesy, and crowd-pleasing dish that’s perfect for busy weeknights or lazy weekends. With tender shredded chicken, hearty beans, corn, and melty cheese layered between soft tortillas, it captures the essence of classic enchiladas—without the hassle of rolling them up. This easy recipe delivers bold Mexican-inspired flavors straight from your slow cooker.
Whether you’re in need of a quick dinner, a meal prep winner, or something fun to serve at your next get-together, this casserole has you covered. Top it off with your favorite garnishes like sour cream, avocado, and cilantro for that restaurant-style finish. It’s the kind of comfort food that makes weeknight cooking feel like a celebration.
Ingredients
2 large chicken breasts (boneless, skinless)
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chiles
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
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Sprinkle with garlic powder, cumin, chili powder, salt, and pepper.
- Add black beans, corn, onion, and diced tomatoes with green chiles.
- Pour enchilada sauce over the top, fully covering the chicken.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Shred the cooked chicken with forks and return it to the crock pot.
- Stir in tortilla pieces and 1 cup of shredded cheese.
- Top with remaining cheese and cook for another 20-30 minutes.
- Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Dinner