Crockpot Chicken Enchilada Casserole
A warm, hearty dish featuring tender chicken, layers of tortillas, and rich enchilada sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, diced
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 pieces corn tortillas, cut into strips
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the bottom of your crockpot.
- Sprinkle the ground cumin, chili powder, garlic powder, salt, and pepper over the chicken.
- Pour the enchilada sauce over the seasoned chicken, then layer on the diced onions, black beans, and corn.
- Add half of the shredded cheese on top.
- Spread half of the tortilla strips over the mixture.
- Repeat layering the remaining mixture and top with the rest of the tortilla strips and shredded cheese.
Cooking
- Cover the crockpot and set it on low for 4 to 6 hours, or until the chicken is fully cooked.
- Remove the chicken, shred it, and return it to the crockpot, stirring to combine.
Serving
- Scoop the casserole onto plates and garnish with fresh cilantro if desired.
Notes
For best results, use quality ingredients and avoid overcooking. Customize spiciness and add various garnishes to enhance flavor.