Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole is hearty, and full of classic enchilada flavor! Tender chicken, corn tortillas, beans, and melty cheese cook together for a comforting slow cooker meal that’s perfect for busy nights.
Servings: 9
Equipment
Ingredients
- 2 pounds Chicken Thighs (or breasts), boneless/skinless
- 1 1-ounce packet Taco Seasoning (or Homemade)
- 1 Tablespoon Chicken Bouillon Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 28-ounce can Red Enchilada Sauce
- 1 15-ounce can Diced Tomatoes (or Ro-Tel), with juice
- 1 7-ounce can Diced Green Chiles (I use mild)
- 1 small Sweet Onion, finely diced
- 1 15-ounce can Black Beans, drained & rinsed
To Finish
- 10 Corn Tortillas, sliced
- 1 15-ounce can Corn Kernels, drained (or 2 cups frozen)
- 1 cup Salsa
- ¼ cup Chopped Cilantro (optional)
- 2 cups Shredded Monterey Jack Cheese (or your favorite)
Garnish Options
- Sliced Jalapeño
- Cilantro
- Lime Wedges
- Sliced Avocado
- Sour Cream
- Sliced Black Olives
Instructions
Build the Casserole Base
- Add the chicken to the crockpot and season it with the taco seasoning, chicken bouillon powder, salt, and black pepper.
- Pour the enchilada sauce, diced tomatoes, and green chiles over the top.
- Add the diced onion and black beans. Stir, not disturbing the chicken on the bottom.
Slow Cook
- Cover the slow cooker and cook on Low for 6-7 hours, or High for 3-4 hours, or until the chicken is done and can shred easily.
- Cooking Tip: Set a phone or kitchen timer to remind you when it’s time to add the corn and tortillas during the last hour of cooking.
Finish
- About 1 hour before serving, remove the chicken to a plate and shred it (I use two forks to do this). Then add the shredded chicken back into the crockpot, along with the corn kernels.
- Add the sliced corn tortillas. Stir them in.
- Just before serving, add the salsa and ¼ cup chopped cilantro, if using. Stir.
- Top with the shredded cheese and put the lid back on to melt it.
Garnish & Serve
- Serve with your choice of garnishes. Our favorites are avocado, jalapeño, cilantro, sour cream, and a squeeze of fresh lime juice.
Notes
- Want a Creamy Version? Stir in a block of cubed, softened cream cheese when you add the tortillas.
- Need More Servings? Use more chicken and an additional can of black beans and/or corn.
Nutrition
Calories: 325kcal | Carbohydrates: 23g | Protein: 25g | Fat: 13g | Sodium: 880mg | Fiber: 5g | Sugar: 4g
