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–+ servings

Crockpot Chicken Enchilada Casserole

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A cozy, cheesy casserole of saucy chicken, black beans, corn, and tortilla strips, perfect for weeknights and potlucks.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken is perfect.
  • 1 can (10 oz) enchilada sauce Red or green, based on preference.
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 can (15 oz) corn Drained.
  • 1 cup diced tomatoes Canned or fresh.
  • 1 cup shredded cheese Cheddar or Mexican blend.
  • 1 package (8 oz) tortillas Cut into strips (flour or corn).
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Fresh cilantro For garnish.

Method
 

Preparation
  1. Combine the filling: Add the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the slow cooker. Stir until everything is evenly coated.
  2. First layer of tortillas and cheese: Place a single layer of tortilla strips over the chicken mixture. Sprinkle half of the shredded cheese evenly on top.
  3. Repeat layers: Add another layer of tortilla strips, then more filling if needed, and finish with the remaining cheese.
  4. Cook: Cover and cook on LOW for 4–6 hours. The casserole is ready when it’s heated through and the cheese is melted.
  5. Serve: Garnish with chopped fresh cilantro and scoop onto plates. Enjoy hot.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 10gSugar: 5g

Notes

For best results, avoid overfilling the slow cooker to ensure heat circulates evenly. Warm corn tortillas briefly before cutting for easier layering. Great served with avocado, sour cream, and tortilla chips.
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