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The joy of coming home to a warm, hearty meal after a long day is something we all cherish. With the effortless Crockpot Chicken Enchilada Casserole, you can achieve just that. This recipe is designed to bring the vibrant flavors of Mexican cuisine straight to your dinner table with minimal effort. Perfect for busy weeknights or gatherings, this dish allows you to spend more time with your loved ones while still serving up a crowd-pleasing meal.
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Effortless Crockpot Chicken Enchilada Casserole Delight

This easy crockpot chicken enchilada casserole combines tender chicken with flavorful enchilada sauce, beans, corn, and cheese for a delicious meal.
Course Main Course
Cuisine Mexican
Keyword casserole, chicken, crockpot, dinner, easy, enchilada
Prep Time 15 minutes
Cook Time 8 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 450kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 10 oz red enchilada sauce
  • 15 oz black beans drained and rinsed
  • 15 oz sweet corn drained
  • 1 cup salsa
  • 2 cups shredded cheese
  • 8 small corn tortillas cut into strips
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro chopped, for garnish (optional)

Instructions

  • Place the chicken breasts evenly at the bottom of the crockpot.
  • Combine the enchilada sauce, black beans, sweet corn, salsa, cumin, chili powder, salt, and pepper in a bowl.
  • Pour the mixture over the chicken, ensuring it is well-coated.
  • Layer the tortilla strips on top of the sauce mixture.
  • Cover and cook on low for 6-8 hours or high for 4-5 hours until the chicken is cooked.
  • About 30 minutes before serving, sprinkle cheese over the top and cover to melt.
  • Shred the chicken in the crockpot with two forks and stir to combine.
  • Serve hot, garnished with cilantro if desired.

Notes

Serve with avocado slices or sour cream for added richness.