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Crockpot Chicken Enchilada Casserole Recipe
Ben Carraoli

Crockpot Chicken Enchilada Casserole Recipe

I have to admit, the first time I tried this Crockpot Chicken Enchilada Casserole, I was hooked immediately. It’s cheesy, comforting, and so simple to throw together on a busy day. I love how the slow cooker does all the work while I get to relax.
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Total Time 4 hours 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken breasts – I use fresh boneless chicken for tenderness and shredding ease.
  • 2 cups enchilada sauce – choose your favorite whether red or green, store-bought or homemade.
  • 1 can 4 oz diced green chilies – adds a mild, smoky flavor.
  • 1 can 15 oz black beans, drained and rinsed – pinto beans work well too.
  • 1 medium onion diced – caramelizes nicely in the slow cooker for extra sweetness.
  • 2 cups shredded Mexican cheese blend – fresh-grated cheese melts best and adds creaminess.
  • 6-8 corn tortillas cut into strips – fresh tortillas are softer and absorb the sauce better.
  • Optional toppings: cilantro avocado, Greek yogurt or sour cream, sliced jalapeños – gives extra flavor and color.

Method
 

  1. Start by washing and cutting your chicken, onions, and tortillas. Open the cans of beans and chilies. I like to have everything ready so assembly is quick and smooth.
  2. Place the chicken breasts, enchilada sauce, green chilies, black beans, and diced onions into the slow cooker. This base will absorb all the flavors while cooking.
  3. Cover the crockpot and cook on high for 4–5 hours or low for 8 hours. The chicken should be fully cooked and easy to shred. I usually test with a fork to make sure it’s tender.
  4. Once cooked, shred the chicken directly in the crockpot using two forks. This allows the chicken to soak up the delicious sauce. Stir everything well to combine.
  5. Mix in the cut tortilla strips and half of the shredded cheese. Top with the remaining cheese and cover for an additional 30 minutes to melt the cheese perfectly.
  6. Once the cheese is melted, serve with fresh cilantro, avocado slices, jalapeños, and a dollop of Greek yogurt or sour cream. I love how the toppings make the dish look restaurant-quality.

Notes

  • I always shred the chicken in the crockpot to let it soak up all the enchilada sauce.
  • Freshly grated cheese melts more evenly than pre-shredded.
  • Cut tortillas into slightly larger strips so they don’t turn mushy.
  • If I want more depth of flavor, I sauté the onions lightly before adding to the crockpot.
  • I occasionally sprinkle a bit of smoked paprika or cumin for extra warmth.