Crockpot Chicken Enchilada Casserole
An easy dump-and-go slow cooker dinner with shredded enchilada chicken, black beans, corn, crispy tortilla chips and melted cheese.
- Prep Time: 10 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts (2 large)
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn)
- 1 can (15 oz) red enchilada sauce
- 3 cups tortilla chips, lightly broken
- 2 cups shredded Mexican blend cheese
For topping:
- Sour cream
- 1 diced tomato
- 1/4 cup diced red onion
- Fresh cilantro
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker and sprinkle with taco seasoning on both sides.
- Add the black beans and corn around and over the chicken.
- Pour the red enchilada sauce over everything.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 1/2 to 3 hours, until the chicken reaches 165°F and shreds easily.
- Shred the chicken in the crockpot with two forks and stir it into the sauce.
- Layer the tortilla chips over the top and sprinkle with the shredded cheese.
- Cover and cook on HIGH for 15 to 20 minutes, until the cheese is melted and bubbly.
- Top with sour cream, tomatoes, red onion and cilantro. Serve hot.
Notes
- Do not add extra liquid. The sauce and chicken create enough.
- Add the chips in the last 15 to 20 minutes so they keep some crunch.
- Leftovers keep in the fridge for up to 4 days (store chips separately).
Find it online: https://crockpotdaily.com/crockpot-chicken-enchilada-casserole/