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Easy Delicious Crockpot Chicken Enchilada Casserole

Easy Delicious Crockpot Chicken Enchilada Casserole

Easy Delicious Crockpot Chicken Enchilada Casserole is your new weeknight savior, a remarkably simple yet incredibly flavorful dish that transforms everyday ingredients into a comforting Mexican-inspired meal with minimal effort. This recipe is designed for busy cooks who crave homemade goodness without the fuss.
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Prep Time 20 minutes
Cook Time 3 minutes
Final Cook Time 30 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can enchilada sauce (mild, medium, or hot, to your preference)
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (8 ounce) block cream cheese, softened and cut into cubes (or 8 ounces sour cream)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 12-15 corn tortillas, cut into 1-2 inch pieces
  • 2 cups shredded Monterey Jack cheese (or a Mexican blend)
  • chopped fresh cilantro Optional Toppings
  • dollop of sour cream Optional Toppings
  • sliced avocado Optional Toppings
  • salsa Optional Toppings
  • jalapeño slices Optional Toppings

Equipment

  • Slow Cooker
  • Cutting Board
  • Forks
  • Baking Dish (Optional)

Method
 

  1. Place the chicken breasts or thighs in your slow cooker.
    2 pounds boneless, skinless chicken breasts or thighs
  2. Pour the enchilada sauce and the undrained can of diced tomatoes and green chilies over the chicken. Sprinkle in the chili powder, cumin, garlic powder, and onion powder. Season with salt and pepper to your liking.
    1 (15 ounce) can enchilada sauce (mild, medium, or hot, to your preference), 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, Salt and freshly ground black pepper
  3. Cover the slow cooker and cook on High for 3-4 hours or on Low for 6-8 hours, or until the chicken is cooked through and easily shreds with a fork.
  4. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
    2 pounds boneless, skinless chicken breasts or thighs
  5. Add the rinsed and drained black beans and the drained corn to the slow cooker with the shredded chicken. Stir in the cubed cream cheese (or dollop in the sour cream).
    1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can corn, drained, 1 (8 ounce) block cream cheese, softened and cut into cubes (or 8 ounces sour cream)
  6. Gently stir everything together in the slow cooker until the cream cheese (or sour cream) is mostly incorporated and a creamy sauce begins to form.
  7. Add the torn corn tortilla pieces to the slow cooker and gently stir them into the chicken and sauce mixture, ensuring they are well coated.
    12-15 corn tortillas, cut into 1-2 inch pieces
  8. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
    2 cups shredded Monterey Jack cheese (or a Mexican blend)
  9. Cover the slow cooker and cook on High for another 30-60 minutes, or until the cheese is completely melted and bubbly. Alternatively, you can transfer the mixture to a baking dish, top with cheese, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly and golden.
    2 cups shredded Monterey Jack cheese (or a Mexican blend)
  10. Ladle the Easy Delicious Crockpot Chicken Enchilada Casserole into bowls and top with your favorite garnishes like fresh cilantro, a dollop of sour cream, diced avocado, or salsa.
    chopped fresh cilantro, dollop of sour cream, sliced avocado, salsa

Notes

Refrigerate leftovers for up to 3-4 days. Reheat in microwave or oven. Can be frozen before or after baking.