Description
Crockpot Chicken Enchilada Casserole delivers all the cheesy, savory flavors of classic enchiladas with zero rolling or frying. This easy slow cooker recipe uses simple ingredients for a hearty, high-protein meal perfect for busy weeknights or meal prep.
Ingredients
1.5–2 lbs boneless skinless chicken breasts or thighs 28 oz can red enchilada sauce (Old El Paso or similar) 10 corn tortillas, cut into 1-inch strips 2–3 cups shredded Mexican blend cheese or cheddar, divided 15 oz can black beans, drained and rinsed 15 oz can corn kernels, drained (or 1 cup frozen) 4 oz can diced green chiles 1 small onion, diced 1 tbsp taco seasoning (optional, for extra flavor) 4 oz cream cheese, softened (optional, for creaminess)
Instructions
1. Spray a 6-quart slow cooker with nonstick spray. Add chicken breasts, enchilada sauce, black beans, corn, green chiles, diced onion, and taco seasoning. Stir to coat evenly. 2. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours, until chicken reaches 165°F and shreds easily with two forks. 3. Shred chicken, mix back into the sauce. Stir in half the tortilla strips, half the shredded cheese, and cream cheese if using. Flatten into an even layer. 4. Layer remaining tortilla strips over the mixture. Sprinkle with remaining cheese. Cover and cook on LOW for 30-60 minutes until cheese bubbles and casserole sets. 5. Scoop into bowls. Add desired toppings.
Notes
Toppings: Sour cream, sliced avocado, chopped cilantro, jalapeños, green onions, shredded lettuce. Pro Tip: For deeper flavor, quickly sauté onion and garlic in a skillet first, then add to slow cooker. Storage: Fridge 5 days, freezer 3 months. Reheat microwave or oven. Nutrition per serving (8 servings): 420 cal, 32g protein, 38g carbs, 18g fat, 6g fiber.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg