Description
This Hearty Crockpot Chicken Enchilada Casserole is a delicious, slow-cooked meal combining tender shredded chicken with bold enchilada flavors, black beans, corn, and melted cheeses. Perfect for an easy family dinner, it layers classic Southwestern ingredients in a crockpot for a comforting, cheesy casserole.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts
- 1 onion, diced
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
Spices and Sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup sour cream
Cheese and Tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas, cut into strips
Instructions
- Prepare the Chicken and Vegetables: Place the boneless, skinless chicken breasts into the bottom of your crockpot, then add the diced onion on top.
- Add Tomatoes and Chilies: Pour the can of diced tomatoes, including the juices, over the onions and chicken, followed by the can of green chilies, spreading evenly.
- Add Enchilada Sauce and Beans: Pour the red enchilada sauce over the mixture, then add the drained and rinsed black beans, distributing them evenly.
- Add Corn and Seasonings: Sprinkle the frozen corn on top, then season with ground cumin, chili powder, garlic powder, paprika, salt, and black pepper.
- Combine Ingredients Gently: Stir everything gently to combine the seasonings and ingredients thoroughly without breaking up the chicken.
- Slow Cook the Mixture: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and easily shredded.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks, then return the shredded chicken to the crockpot and stir it into the other ingredients.
- Incorporate Sour Cream: Add the sour cream to the mixture and stir until fully incorporated to add creaminess.
- Layer Tortillas and Cheese: Place the corn tortilla strips evenly on top of the mixture, pressing gently into the sauce, then top with shredded cheddar and Monterey Jack cheese.
- Melt the Cheese: Cover the crockpot again and cook on low for an additional 20-30 minutes, until the cheese is melted and bubbly.
- Final Stir and Serve: Give the casserole a gentle stir to combine the melted cheese with the other ingredients, then serve hot, optionally garnished with extra sour cream or chopped cilantro.
Notes
- Cooking times can vary depending on your crockpot; monitor chicken doneness to ensure it is cooked through.
- For added spice, consider adding jalapeños or extra chili powder.
- You can substitute chicken thighs for a juicier result.
- For a lower-fat version, use reduced-fat cheese and sour cream.
- This casserole can be made ahead and reheated gently before serving.
