Description
Crockpot Chicken Enchilada Casserole is a 1-pot, easy, cheesy dish with bold Mexican-inspired flavor.
Ingredients
Scale
- 2 lb boneless skinless chicken breasts or thighs
- 2 cups red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt, adjust to taste
- ½ tsp black pepper
- 8 small corn tortillas, cut into strips
- 1½ cups shredded halal-friendly cheddar or Mexican-blend cheese
- Optional garnish: chopped cilantro, sliced green onions
Instructions
- Lightly grease the crockpot. Place chicken in the bottom in an even layer.
- Pour enchilada sauce over the chicken.
- Add black beans, corn, onion, garlic, cumin, chili powder, paprika, salt, and black pepper.
- Stir gently to combine.
- Cover and cook on low for 4 hours, until chicken is tender.
- Shred the chicken directly in the crockpot and stir to coat with sauce.
- Stir in tortilla strips, then sprinkle cheese evenly over the top.
- Cover and cook for an additional 30–40 minutes until tortillas are softened and cheese is melted.
- Garnish before serving if desired.
Notes
- Gluten-free option: ensure the enchilada sauce and tortillas are certified gluten-free
- Make ahead: assemble through step 4 and refrigerate overnight, then finish cooking
- Use chicken thighs for juicier meat
- For a spicier kick, add a pinch of cayenne or hot sauce
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
Keywords: Crockpot Chicken Enchilada Casserole, slow cooker enchilada casserole, gluten-free chicken enchilada, Mexican-inspired casserole, one-pot dinner, halal-friendly