The Best Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is the ultimate easy Mexican-inspired dinner. Tender shredded chicken, beans, corn, tortillas, and melted cheese all come together in a slow cooker for a comforting, flavorful one-pot meal. A perfect dump-and-go recipe for Taco Tuesday or busy weeknights!
Equipment
- Slow cooker
- Mixing bowls
- Cutting board
- forks for shredding chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- 1 4 oz can diced green chiles
- 1 packet taco seasoning
- 1 15 oz can black beans, rinsed and drained
- 1 cup sweet corn kernels (frozen or canned)
- 6 tortillas corn or flour tortillas, cut into strips
- 2 cups shredded Mexican cheese blend, divided
- 8 oz cream cheese, cubed (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Lightly grease the inside of your slow cooker. Place the chicken breasts in a single layer at the bottom.
- In a medium bowl, mix the enchilada sauce, diced tomatoes, green chiles, and taco seasoning. Pour over the chicken.
- Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to the crockpot. Stir into the sauce.
- Stir in black beans, corn, and 1 cup of cheese. If using cream cheese, add it now.
- Add the tortilla strips and gently mix everything together until combined.
- Sprinkle the remaining 1 cup of shredded cheese evenly on top. Cover and cook on HIGH for 20-30 minutes until melted and bubbly.
- Garnish with fresh cilantro and serve hot with toppings like sour cream, avocado, or jalapeños.
Notes
You can swap in shredded beef or pork instead of chicken, adjust the spice level with your choice of enchilada sauce, or mix in extra veggies like bell peppers or zucchini. Corn tortillas give authentic flavor, while flour tortillas hold their shape better in the casserole.