Crockpot Chicken Enchilada Casserole (The Easiest Ever!)
A warm and comforting casserole with tender shredded chicken, creamy cheese, and zesty spices, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Total Time: 315 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Flexitarian
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup (10 oz) red enchilada sauce
- 8 oz cream cheese, softened
- 1 can (15 oz) black beans, rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) green chiles
- 2.5 cups shredded cheese
- 12 soft tortilla pieces
Instructions
- Prepare the chicken by placing it at the bottom of the slow cooker and pouring the enchilada sauce over it.
- Slow Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Shred the cooked chicken using two forks and drain excess liquid.
- Return the shredded chicken to the slow cooker and add cream cheese, black beans, corn, green chiles, and 1.5 cups cheese.
- Mix in half of the torn tortilla pieces and pour remaining enchilada sauce over the top.
- Sprinkle remaining tortilla pieces and cheese on top. Cook on LOW for an additional 30-45 minutes.
- Serve the casserole with your favorite toppings like sour cream and cilantro.
Notes
Customize with different cheeses or vegetables for additional flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 70mg