Crockpot Chicken Enchilada Casserole Recipe

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

This Crockpot Chicken Enchilada Casserole Recipe is a simple and delicious way to enjoy a classic Mexican dish with minimal effort. By using a slow cooker, you can let the flavors meld together while you go about your day.

The recipe is perfect for busy weeknights and is easily customizable with your favorite ingredients. Just layer the components in the crockpot, and let it do the work for you.

Easy Crockpot Chicken Enchilada Casserole

This casserole features tender chicken, enchilada sauce, tortillas, and cheese, all cooked together in a crockpot for a hearty meal. The dish takes about 6 hours to cook on low and serves 6 people.

Ingredients

2 cups cooked chicken, shredded
1 can (10 oz) enchilada sauce
6 corn tortillas, cut into strips
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Instructions

Prepare the Crockpot: Spray the inside of the crockpot with cooking spray to prevent sticking.
Layer Ingredients: Start by adding half of the shredded chicken to the bottom of the crockpot. Layer half of the tortilla strips, followed by half of the black beans, corn, and enchilada sauce. Sprinkle with half of the cheese. Repeat the layers with the remaining ingredients.
Season: Sprinkle cumin, chili powder, salt, and pepper over the top layer.

Cook: Cover the crockpot and cook on low for 6 hours or until the cheese is melted and bubbly.
Serve: Once cooked, garnish with chopped cilantro if desired. Serve hot and enjoy!