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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: 5 Easy Cheesy Delish.

  • Author: Myar Nasser
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Crockpot Chicken Enchilada Casserole delivers weeknight comfort with minimal effort. Slow-cooked chicken braises in zesty enchilada sauce, layered with tortillas, black beans, corn and melted cheese for a cozy Tex-Mex casserole the whole family will love. Perfect for busy evenings, this hands-off dinner comes together in one pot with bold flavors and hearty texture. It’s gluten-flexible when using corn tortillas, freezer-friendly for batch cooking, and makes tasty leftovers that reheat beautifully in lunch bowls. Great for casual entertaining. Garnish with cilantro or avocado for extra brightness.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 small flour or corn tortillas, cut into strips
  • 2 cups shredded cheddar or Mexican-blend cheese

Instructions

  1. Lightly grease the inside of the crockpot.
  2. Place chicken breasts in the bottom and season with cumin, chili powder, garlic powder, and salt.
  3. Pour enchilada sauce over the chicken.
  4. Cover and cook on low for 4-5 hours until chicken is tender.
  5. Shred chicken directly in the crockpot using two forks.
  6. Stir in black beans and corn.
  7. Layer tortilla strips into the mixture, then sprinkle cheese over the top.
  8. Cover and cook on low for an additional 30-45 minutes until cheese is melted and everything is heated through.
  9. Serve warm and enjoy.

Notes

  • To make gluten-free, use all-corn tortillas.
  • If you like hotter enchilada flavor, add a pinch of cayenne or jalapeño.
  • Leftovers reheat well in the microwave or oven.
  • Prep Time: 15 minutes
  • Cook Time: 4-5 hours (first stage) + 30-45 minutes (final cheese melt)
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican / Tex-Mex

Nutrition

  • Serving Size: 1 serving (yields 6)
  • Calories: Approximately 450
  • Sugar: 6 g
  • Sodium: Approximately 750 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 34 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 110 mg

Keywords: Crockpot, Chicken Enchilada Casserole, slow cooker dinner, Tex-Mex, Mexican casserole, cheesy dinner, easy slow cooker recipe, family dinner, weeknight meals

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Find it online: https://www.mealprepideas.blog/crockpot-chicken-enchilada-casserole/