Easy Crockpot Chicken Enchilada Casserole
This delicious and easy crockpot chicken enchilada casserole combines flavorsome chicken, cheese, and enchilada sauce to deliver a warm and satisfying meal perfect for any family dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 pound chicken breast boneless and skinless
- 15 ounces red enchilada sauce preferably homemade or store-bought
- 8 ounces shredded Mexican cheese blend
- 10 ounces tortilla chips slightly crushed
- 15 ounces black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 cup sour cream for serving
- 2 tablespoons cilantro chopped, for garnish
Instructions
Preparation Steps
- Place the chicken breasts in the bottom of the crockpot.
- Pour enchilada sauce over the chicken and add the cumin, garlic powder, and chili powder.
- Cook on high for 4 hours or until the chicken is fully cooked and shreds easily.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot and add the black beans, corn, and half of the shredded cheese.
- Stir to combine, then sprinkle the remaining cheese and crushed tortilla chips on top.
- Cover and cook for an additional 20-30 minutes until the cheese is melted.
- Serve topped with sour cream and chopped cilantro.
Notes
This recipe can be easily doubled for larger gatherings. Feel free to adjust the level of spiciness by adding hot sauce or additional chili powder to taste.