Crockpot Chicken Enchilada Casserole (Printable)

Hearty layers of seasoned chicken, vegetables, and melted cheese with corn tortillas in rich enchilada sauce.

# What You'll Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 cup frozen corn kernels
05 - 1 can (15 oz) black beans, drained and rinsed

→ Sauces & Liquids

06 - 2 cups enchilada sauce

→ Cheeses

07 - 2 cups shredded Mexican cheese blend

→ Tortillas

08 - 10 small corn tortillas, cut into quarters

→ Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon garlic powder
12 - Salt and pepper to taste

→ Garnish

13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream

# How to Make It:

01 - Lightly grease the inside of a 6-quart slow cooker with cooking spray or oil.
02 - Place chicken breasts in the bottom of the slow cooker. Sprinkle evenly with cumin, chili powder, garlic powder, salt, and pepper on both sides.
03 - Layer the diced onion, red bell pepper, frozen corn, and drained black beans over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce evenly over the vegetable and bean mixture.
05 - Arrange half of the quartered tortilla pieces over the sauce. Top with 1 cup of shredded Mexican cheese blend.
06 - Pour remaining enchilada sauce over the cheese layer. Add remaining tortilla pieces and top with remaining 1 cup of cheese.
07 - Cover and cook on low heat for 4 hours, or until chicken is cooked through and tender (reaches internal temperature of 165°F).
08 - About 20 minutes before serving, shred the chicken directly in the slow cooker using two forks. Mix thoroughly to combine all ingredients. Cover and let sit to meld flavors.
09 - Serve hot, garnished with fresh cilantro, sliced green onions, and a dollop of sour cream if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot with almost zero prep work
  • The tortillas soften into this incredible texture that feels like comfort food magic
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Every slow cooker runs differently, so check at 3 hours the first time you make this
  • The tortillas will continue absorbing liquid as it sits, so a slightly saucy consistency at hour 4 is perfect
  • If your chicken breasts are huge, cut them in half first or theyll take forever to cook through
03 -
  • If your tortillas are super fresh, let them sit out for an hour before cutting so they dont fall apart
  • Place a paper towel under the lid while cooking to catch excess moisture and prevent soggy topping

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