Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a flavorful, easy-to-make slow cooker dish combining tender shredded chicken, savory enchilada sauce, and melted cheese for a comforting Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 8 corn tortillas, cut into strips
- 2 cups shredded Mexican cheese blend
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- In a large bowl, combine shredded chicken, enchilada sauce, diced green chilies, black beans, corn, onion, garlic, half of the cheese, cilantro, salt, and pepper. Mix well.
- Spray the crockpot insert with cooking spray. Layer half of the tortilla strips on the bottom.
- Spread half of the chicken mixture evenly over the tortillas.
- Sprinkle a layer of shredded cheese over the chicken mixture.
- Add the remaining tortilla strips on top, followed by the rest of the chicken mixture.
- Top with the remaining cheese.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until cheese is melted and casserole is heated through.
- Garnish with additional fresh cilantro before serving.
Notes
For extra creaminess, add a dollop of sour cream on top when serving or serve with avocado slices for a fresh contrast.
Find it online: https://mommiesmore.com/crockpot-chicken-enchilada-casserole/