Crockpot Chicken Enchilada Casserole

5 from 2 votes

Crockpot Chicken Enchilada Casserole

Crock pot chicken enchilada casserole is the perfect weeknight meal. This easy recipe is a fiesta of flavors made right in your slow cooker!

Prep Time10

Cook Time4

Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: Crockpot Enchiladas, Slow Cooker Meal

Servings:

Calories: 526kcal

Author: Stacey Adams

Equipment

1 Large crockpot *Mine is 7 quarts
1 Large cutting board *For prepping produce
1 Small, sharp knife *For prepping produce

Ingredients

1 small yellow onion *diced
1 small red bell pepper *diced
1 4oz can diced green chilies
2 medium boneless skinless chicken breasts *see note below
15oz jar enchilada sauce *see note below
1 cup cooked white rice *about ½ cup uncooked
1 14.5oz can black beans *drained and rinsed
1 cup frozen corn
1 & ½ teaspoons chili powder *see note below
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon garlic powder
8 corn tortillas
2 cups shredded cheddar cheese *or Mexican cheese blend

Optional toppings:

Fresh chopped cilantro, hot sauce, sour cream, guacamole

Recipe notes:

Chicken: You can use boneless skinless breasts or thighs. I typically use around 1.5 pounds of meat total.

Enchilada sauce: I like Siete Brand Enchilada Sauce, which comes in a 15oz jar. You can use another preferred brand if desired. Note that many come in a 19oz jar size, which will work just fine.

Chili powder: Mild chili powder is my preference. If you want more spice, feel free to use medium or hot.

Instructions

Dice onion and red bell pepper. Place both in the bottom of your crockpot along with canned, diced green chiles. Stir to combine.
1 small yellow onion, 1 small red bell pepper, 1 4oz can diced green chilies
Arrange chicken breasts atop veggies, then pour enchilada sauce over chicken. Place lid on crockpot and cook on high for 2.5-3 hours until meat is tender and shreds easily.
2 medium boneless skinless chicken breasts, 15oz jar enchilada sauce
When chicken is almost done cooking, make your rice on the stovetop according to package instructions. Note: a half cup of dry rice will make approximately a full cup once cooked.
Remove chicken from the crockpot and shred it up! Return to the pot along with cooked rice, black beans and corn.
1 cup cooked white rice, 1 14.5oz can black beans, 1 cup frozen corn
Add seasonings to slow cooker. Stir well, then pat mixture down flat into the crockpot.
1 & ½ teaspoons chili powder, 1 teaspoon ground cumin , ¾ teaspoon salt, ½ teaspoon garlic powder
Lay four corn tortillas over the enchilada mixture and top with half of your shredded cheese. Add remaining four tortillas and top with remaining cheese to create two layers.
8 corn tortillas, 2 cups shredded cheddar cheese
Place lid back on crockpot and switch heat to low setting. Allow cheese to melt fully, about 20 minutes. Add your favorite toppings, then serve and enjoy!

Nutrition