Description
Crockpot Chicken Enchilada Casserole is a cheesy, hearty, one-pot comfort food that delivers all the bold flavors of classic chicken enchiladas—without the fuss of rolling tortillas. Tender shredded chicken, black beans, enchilada sauce, and melty cheese make this a slow cooker dinner favorite for busy weeknights or family meals.
Ingredients
For the Chicken Base:
Boneless, skinless chicken breasts
1 can enchilada sauce (red or green)
1 can green chiles
1 can black beans, drained and rinsed
1 small onion, diced
Other Ingredients:
Corn tortillas, cut into strips
Shredded Mexican cheese blend
Optional toppings: Chopped cilantro, sliced avocado, Greek yogurt or sour cream, sliced jalapeños
Instructions
-
Assemble Ingredients in Crockpot:
Add chicken breasts, enchilada sauce, green chiles, black beans, and diced onion to your crockpot. -
Slow Cook the Chicken:
Cover and cook on high for 4–5 hours or low for 8 hours, until chicken is fully cooked and tender. -
Shred the Chicken:
Use two forks to shred the chicken directly in the crockpot. Stir to combine with the sauce and beans. -
Add Tortillas & Cheese:
Stir in the tortilla strips and half of the shredded cheese. Mix gently. -
Top and Melt:
Sprinkle remaining cheese over the top. Cover and cook for 30 more minutes until cheese is fully melted and casserole is hot. -
Serve:
Scoop into bowls and top with fresh cilantro, avocado, jalapeños, or sour cream as desired.
Notes
Vegetarian Option: Omit chicken and add extra beans, corn, or chopped veggies like zucchini or bell peppers.
Protein Swaps: Use boneless thighs, ground turkey, or pre-cooked rotisserie chicken.
Cheese Tips: For less grease, use part-skim or reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on high / 8 hours on low + 30 minutes
- Category: Dinner, Casserole
- Method: Crockpot, Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Calories: Approx. 400–450 kcal per serving (varies based on cheese and toppings)
