Description
A comforting, cheesy, and fully hands-off crockpot chicken enchilada casserole perfect for easy weeknight dinners. Layered and slow-cooked until melty and packed with flavor.
Ingredients
Scale
- 3 cups shredded cooked chicken (about 450g)
- 2 cups enchilada sauce (480ml)
- 6 large flour tortillas, cut into quarters
- 1 can black beans, drained and rinsed (15oz / 425g) – optional
- 1 cup frozen corn (150g) or canned corn, drained
- 2 cups shredded cheese (Mexican blend or cheddar, about 200g)
- 1 can diced green chiles (4oz / 115g)
- 1 small onion, diced (about 100g)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste (about ½ teaspoon salt)
- ½ cup fresh cilantro, chopped (optional)
- Sour cream or Greek yogurt for topping (optional)
Instructions
- Shred cooked chicken into bite-sized pieces. Dice onion and mince garlic. Optionally sauté onion and garlic in a little oil over medium heat for 3-4 minutes until softened.
- Drain and rinse black beans and corn.
- In a large bowl, combine shredded chicken, 1 cup enchilada sauce, cumin, chili powder, salt, and pepper. Toss until evenly coated.
- Spray crockpot lightly with cooking spray. Layer tortilla quarters to cover bottom.
- Spread half the chicken mixture over tortillas. Sprinkle half the black beans, corn, and diced green chiles over chicken. Add a layer of shredded cheese.
- Repeat layers: tortillas, chicken mixture, beans, corn, chiles, and finish with a generous layer of cheese on top.
- Pour remaining enchilada sauce evenly over top layer.
- Cover crockpot and cook on low for 3 to 4 hours until bubbly and cheese is melted.
- When done, sprinkle fresh cilantro on top and add dollops of sour cream or Greek yogurt if desired.
- If casserole looks watery near the end, remove lid for last 15 minutes to let liquid evaporate and top set slightly.
Notes
Use rotisserie chicken for convenience. Sauté onion and garlic for added depth but optional. Layer tortillas carefully to prevent mushiness. Reserve some cheese for the end for a melty top. If crockpot is smaller than 6 quarts, halve recipe or use larger pot. Leftovers reheat well with extra cheese. For vegetarian, swap chicken for extra beans and veggies. For keto, use low-carb tortillas or serve over cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 380
- Sodium: 720
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 6
- Protein: 32
Keywords: crockpot, chicken enchilada casserole, slow cooker, easy dinner, weeknight meal, cheesy, comfort food