Crockpot Chicken Enchilada Casserole That Hits the Spot
A slow-cooked, cheesy chicken enchilada-style casserole made right in your crockpot with layers of tortillas, beans, and gooey Mexican cheese.
Equipment
- 1 Crockpot or slow cooker
Ingredients
Main ingredients
- 1.5 lbs Boneless skinless chicken breast not too thick
- 30 oz Enchilada sauce El Paso brand
- 1 can Green chiles
- 1 can Black beans rinsed
- 1 small Onion diced
- 1 cup Shredded Mexican cheese
- 8 Corn tortillas cut into strips
- Toppings cilantro, avocado, Greek yogurt, sour cream, jalapenos
Instructions
Instructions
- Place the chicken breasts right in the bottom of your crockpot. Get that good foundation going.
- Pour the enchilada sauce all over the chicken. Don’t be shy, get it covered well.
- Add your green chiles, black beans, and diced onion on top. They spread flavor all around.
- Cover the pot and set it on low for 6-7 hours or high for 3-4 hours. You’re waiting for that chicken to be cooked through and tender.
- When done, remove the chicken and shred it with two forks. It falls apart so nice now.
- Stir the shredded chicken back into the sauce inside the crockpot. Add the strips of corn tortillas and gently mix so they soak in those flavors.
- Top the whole thing with the shredded cheese, cover again, and cook just 15 more minutes till the cheese melts gooey and perfect.
Notes
Top with your favorite toppings like cilantro, sliced avocado, Greek yogurt or sour cream before serving. Store leftovers in airtight containers. Great for meal prep!