Description
An easy, hands-off crockpot casserole layered with chicken, enchilada sauce, beans, corn, and cheese, delivering rich, cheesy, and perfectly spiced flavors.
Ingredients
Scale
- 2 lbs skinless, boneless chicken breasts
- 2 cups enchilada sauce (medium heat preferred)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn (no need to thaw)
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1 can (4 oz) green chilies (optional)
- 8 small corn or flour tortillas
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the slow cooker. If frozen, adjust cooking time accordingly. Season lightly with salt and pepper.
- In a bowl, combine enchilada sauce, black beans, corn, green chilies, chopped onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir until evenly mixed.
- Layer the casserole in the crockpot: place a few tortillas at the bottom to form a base, spoon a third of the sauce mixture over the tortillas, shred half the chicken over that, and sprinkle with a third of the cheese. Repeat layering two more times, finishing with cheese on top.
- Cover and cook on low for 4 to 5 hours, or until the chicken is tender and shreds easily. The edges will get slightly crispy.
- Carefully remove the chicken breasts and shred with two forks. Stir shredded chicken back into the casserole gently. Replace the lid and cook another 10-15 minutes if desired.
- Serve portions topped with optional garnishes like cilantro, sour cream, avocado slices, or a squeeze of lime.
Notes
If crockpot runs hot, check at 3.5 hours to avoid drying chicken. Line crockpot with parchment paper for easier cleanup. Use fresh spices for best flavor. Add a splash of lime juice before serving to brighten flavors. Can be assembled the night before and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 350
- Fat: 12
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: chicken enchilada casserole, crockpot dinner, easy crockpot recipe, enchilada casserole, slow cooker dinner, Mexican casserole