Crock Pot Chicken Enchilada Casserole
This delicious Crock Pot Chicken Enchilada Casserole combines tender shredded chicken, zesty enchilada sauce, and gooey cheese, making it a comforting meal perfect for busy evenings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Use leftover rotisserie chicken for convenience.
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend) Try pepper jack for a spicy twist.
- 8 pieces corn tortillas, cut into strips Can substitute with whole wheat or flour tortillas.
- 1 tsp chili powder
- 1/2 tsp cumin
Instructions
Preparation
- Grease the inside of your slow cooker with cooking spray.
- Layer half of the torn corn tortillas on the bottom of the slow cooker.
- Spread half of your cooked shredded chicken over the tortillas.
- Add the drained and rinsed black beans evenly on top of the chicken.
- Layer the corn kernels across the dish.
- Drizzle half of your enchilada sauce over this layer.
- Sprinkle half of the shredded cheese over the top.
- Repeat the process with the remaining tortillas, chicken, beans, corn, and enchilada sauce, finishing with the remaining cheese on top.
- Sprinkle chili powder and cumin on top.
Cooking
- Cover your slow cooker and set it on low for 4 to 6 hours.
- It's ready when the cheese is melted and everything is bubbling.
Serving
- Ladle out servings while warm and enjoy!
- Garnish with fresh cilantro, diced green onions, or avocado slices if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This casserole is great for meal prep and can be customized with different beans or vegetables for added nutrition.