Crock Pot Chicken Enchilada Casserole
A delightful slow-cooked dish combining shredded chicken, tortillas, enchilada sauce, and cheese, perfect for busy families.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken Rotisserie chicken can be used for added flavor.
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups shredded cheese (cheddar or Mexican blend) Pepper Jack is a good alternative for spice.
- 8 pieces corn tortillas, cut into quarters
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients.
- In a mixing bowl, combine the cooked shredded chicken with the enchilada sauce, black beans, corn, cumin, salt, and pepper. Stir gently until well combined.
Layering
- In the crockpot, lay down half of the tortilla quarters to form a base.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the cheese over the top.
- Repeat the layering process with the remaining tortillas, chicken mixture, and cheese.
Cooking
- Cover the crockpot and set it to cook on low for 4-5 hours.
- Check when heated through and cheese is melted.
Serving
- Allow to sit for a few minutes before serving for easier scooping.
- Serve warm with optional toppings like sour cream, cilantro, or green onions.
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Notes
Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.