Crock Pot Enchilada Casserole Recipe
This easy and flavorful Crock Pot Enchilada Casserole combines tender shredded chicken, black beans, corn, and a rich enchilada sauce to create a hearty, comforting meal. Perfect for busy days, this slow cooker recipe layers tortillas and cheese for a cheesy, satisfying casserole that requires minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high) plus 15-20 minutes additional
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Protein and Vegetables
- 1 ½ pounds chicken breast (about 2 large breasts)
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 15 ounce can black beans, drained and rinsed
- 15.25 ounce can corn, drained
Sauces and Seasoning
- 10 ounces enchilada sauce
- 8 ounces tomato sauce
- 1 ounce packet taco seasoning
Other Ingredients
- 6 (6-inch) flour or corn tortillas, cut into quarters (flour tortillas recommended but corn works too)
- 1 ½ cups shredded Mexican blend cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Combine Ingredients: Add chicken breasts, diced onion, diced carrots, black beans, corn, enchilada sauce, tomato sauce, and taco seasoning to a 5-6 quart slow cooker. Stir well to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and becomes tender enough to shred easily.
- Shred Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken thoroughly into the sauce and vegetable mixture.
- Add Tortillas: Cut the tortillas into quarters and gently stir them into the casserole, ensuring they are evenly coated with the sauce mixture.
- Top with Cheese: Sprinkle the shredded Mexican blend cheese evenly over the top of the tortilla mixture in the slow cooker.
- Melt Cheese: Cover the slow cooker and cook for an additional 15-20 minutes until the cheese is fully melted and bubbly.
- Garnish: Remove the lid and sprinkle sliced green onions over the top for a fresh garnish.
- Serve: Serve the casserole warm directly from the slow cooker and enjoy your comforting meal.
Notes
- Use either flour or corn tortillas according to preference; flour tortillas are softer when cooked slowly.
- Check chicken temperature to ensure it is fully cooked before shredding (165°F internal temp).
- For a spicier dish, add extra taco seasoning or a splash of hot sauce.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
- For a thicker sauce, reduce the amount of tomato sauce or enchilada sauce slightly.
Keywords: crock pot enchilada casserole, slow cooker enchilada, shredded chicken casserole, easy Mexican casserole
Find it online: https://thefoodrecipe.com/crock-pot-enchilada-casserole-recipe/
