Description
Hearty Crock Pot Chicken Enchilada Casserole brings Mexican comfort straight to your dinner table with minimal prep and maximum flavor. Cheesy layers of tender chicken, tortillas, and zesty sauce promise a satisfying meal that delights and comforts you in every single bite.
Ingredients
Scale
Proteins:
- 2 large boneless, skinless chicken breasts (or 3–4 chicken thighs)
Sauces and Liquids:
- 2 cups enchilada sauce (red or green)
- 1 can (10 ounces / 284 grams) diced tomatoes with green chilies (like Rotel)
Vegetables and Beans:
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 12 small corn tortillas, cut into strips
Seasonings:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Toppings:
- 2 cups shredded Mexican cheese blend (cheddar + Monterey Jack)
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Diced avocado
- Sliced jalapenos
- Green onions
Instructions
- Prepare the crock pot by coating the interior with a light layer of cooking spray, ensuring an even distribution to prevent sticking.
- Arrange chicken breasts at the base of the slow cooker, creating a single layer for uniform cooking.
- Generously dust the chicken with a blend of aromatic spices including cumin, chili powder, garlic powder, onion powder, salt, and black pepper, creating a robust flavor profile.
- Carefully pour enchilada sauce and diced tomatoes over the seasoned chicken, allowing the liquid to cascade around the meat.
- Secure the lid and slow cook on low temperature for 6-7 hours or high temperature for 3-4 hours, allowing the chicken to become exceptionally tender and infused with rich flavors.
- Carefully extract the chicken from the cooking liquid and use two forks to meticulously shred the meat into delicate, bite-sized pieces.
- Return the shredded chicken to the slow cooker, gently incorporating black beans, corn, and crisp tortilla strips into the mixture.
- Sprinkle a generous layer of shredded cheese throughout the casserole, stirring to distribute ingredients evenly.
- Top the casserole with an additional layer of cheese, creating a molten, golden surface.
- Cover and allow the cheese to melt completely, cooking for an additional 30 minutes on low heat.
- Serve the enchilada casserole in individual portions, garnishing with optional toppings like sour cream, fresh avocado slices, or zesty jalapeños.
Notes
- Customize the heat level by adjusting the chili powder and adding optional diced jalapeños for spice lovers.
- Prepare chicken in advance by cooking and shredding a day before to reduce overall preparation time.
- Swap traditional tortilla strips with low-carb alternatives like cauliflower rice or zucchini noodles for a lighter version.
- Ensure tender chicken by avoiding overcooking and checking internal temperature reaches 165°F using a meat thermometer.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 75 mg