Crockpot Chicken Enchilada Casserole
An ultra-easy dump-and-go slow cooker casserole that turns raw chicken, enchilada sauce, beans, corn, tortillas and a touch of cream cheese into a rich, cheesy, comforting weeknight meal — only 5 minutes active prep.
Equipment
- 6-quart slow cooker
- cutting board
- two forks
- measuring spoons
- mixing spoon
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1 can (10-12 oz) enchilada sauce (red or green)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned, drained)
- 8 oz cream cheese, cubed (or Greek yogurt)
- 1 cup shredded cheese (Monterey Jack, Colby Jack, or Cheddar)
- 8 tortillas (corn or flour), torn or cut into strips
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 spray cooking spray
- 1 optional toppings: cilantro, green onions, sour cream, avocado
Instructions
- Lightly spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
- Place raw chicken breasts or thighs into the bottom of the slow cooker.
- Add rinsed black beans, corn, and all spices over the chicken.
- Pour the enchilada sauce over everything, without stirring.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken shreds easily.
- Remove chicken, shred it, then stir cream cheese or Greek yogurt into the hot liquid until smooth. Return shredded chicken to the slow cooker.
- Stir in tortilla strips and top with shredded cheese.
- Cook 15–20 minutes more until cheese is melted and bubbly. Serve with desired toppings.
Notes
Prep once and relax: this is freezer-friendly (freeze raw ingredients in a bag for up to 3 months). Use cream cheese or Greek yogurt for creaminess. If casserole is too runny, remove lid for the last 30 minutes or stir in 1 Tbsp cornstarch mixed with 1 Tbsp water. Add green chilies or jalapeño for heat. Use corn tortillas for a gluten-free option.