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Easy and Delicious Crockpot Chicken Enchilada Casserole

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Easy and Delicious Crockpot Chicken Enchilada Casserole is a comforting, no-fuss meal layered with shredded chicken, enchilada sauce, tortillas, and cheese. Made entirely in the slow cooker, it delivers bold flavor with minimal effort.

Ingredients

  • 1.5–2 lbs boneless, skinless chicken breasts or thighs
  • 2 cups red enchilada sauce
  • 8 corn tortillas, cut into strips or quarters
  • 1.5 cups shredded Mexican blend or cheddar cheese
  • 1 can (4 oz) diced green chilies (optional)
  • 1 cup black beans, rinsed and drained (optional)
  • 1 cup corn (frozen or canned, optional)
  • 1/2 cup chopped onion
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • Optional toppings: chopped fresh cilantro, sour cream, avocado slices

Instructions

  1. Place chicken in the bottom of the crockpot. Season with garlic powder, chili powder, cumin, salt, and pepper. Add chopped onion and pour enchilada sauce over the top.
  2. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is fully cooked and tender.
  3. Shred chicken directly in the crockpot using two forks.
  4. Stir in tortilla pieces, green chilies, black beans, and corn if using.
  5. Sprinkle shredded cheese over the top. Cover and cook on low for an additional 20–30 minutes until cheese is melted and casserole is heated through.
  6. Serve hot with optional toppings like cilantro, sour cream, or avocado.

Notes

  • Use pre-cooked chicken to cut cook time—just heat through before adding tortillas and cheese.
  • Flour tortillas can be used for a softer texture.
  • Use green enchilada sauce for a tangy twist.
  • Add a dollop of cream cheese or sour cream between layers for creaminess.
  • Top with jalapeños or crushed tortilla chips for added crunch.

Nutrition

Find it online: https://cookedbymaya.com/easy-and-delicious-crockpot-chicken-enchilada-casserole/