Hearty Crockpot Chicken Enchilada Casserole
Finding a professional-quality meal at home is simple with this Hearty Crockpot Chicken Enchilada Casserole. This dish transforms classic Mexican flavors into a convenient, set-it-and-forget-it masterpiece that is perfect for a busy weeknight family dinner.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 12 –15 corn tortillas cut into strips or halves
- 2 cans 10 oz each red enchilada sauce
- 2 cups shredded Mexican blend cheese Cheddar and Monterey Jack
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen or canned corn
- ½ medium onion diced
- ¼ cup fresh cilantro chopped
- Salt and black pepper to taste
Instructions
- Prep: Lightly grease the slow cooker. Pour about ½ cup of enchilada sauce into the bottom.
- Layer: Place a layer of corn tortillas on the bottom. Top with a portion of chicken, beans, corn, onions, and cheese.
- Repeat: Drizzle with more enchilada sauce. Repeat layers 2 or 3 times until all ingredients are used.
- Finish: Top the final layer with the remaining enchilada sauce and a generous layer of cheese.
- Cook: Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until the chicken is cooked through and the cheese is bubbly.
- Serve: Shred the chicken slightly within the layers if desired. Garnish with fresh cilantro and serve hot.