Crockpot Chicken Enchilada Casserole Recipe
This crockpot chicken enchilada casserole is the ultimate comfort food—tender shredded chicken, melty cheese, and bold enchilada flavor, all slow cooked to perfection with simple ingredients.
Equipment
- 1 Crockpot or slow cooker
Ingredients
Main Ingredients
- 1.5 lbs Boneless skinless chicken breasts fresh if possible
- 30 oz Enchilada sauce El Paso brand
- 1 can Green chiles
- 1 can Black beans drained and rinsed
- 1 small Onion diced
- 1 cup Shredded Mexican cheese blend
- 8 Corn tortillas cut into strips
- Toppings cilantro, avocado, Greek yogurt, sour cream, jalapeños
Instructions
Instructions
- Place the chicken breasts right at the bottom of your crockpot. This forms the juicy base for everything else.
- Pour the whole enchilada sauce over the chicken. Don’t be shy—get it good and covered.
- Next up, add the green chiles, black beans, and diced onions evenly on top. This combo gives you that nice layer of flavor and texture.
- Cover the crockpot and set it to low for 6 to 7 hours or high for 3 to 4 hours until the chicken is tender.
- When done cooking, carefully remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot and stir in the strips of corn tortillas, mixing everything together.
- Sprinkle shredded Mexican cheese blend over the top, cover again, and cook on high for 15 to 30 minutes until the cheese is melted.
- Serve it warm with your favorite toppings like cilantro, avocado, Greek yogurt, sour cream, or jalapeños.
Notes
Store leftovers in airtight containers. Good for 3-4 days in the fridge or up to 3 months in the freezer. Reheat with a splash of water or broth.