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Crockpot Chicken Enchilada Casserole

A simple and delicious Crockpot Chicken Enchilada Casserole that combines shredded chicken, black beans, corn, and cheese for a comforting meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover cooked chicken for convenience.
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 cup enchilada sauce Homemade enchilada sauce can enhance flavor.
  • 8 small tortillas, cut into pieces Use gluten-free tortillas for a gluten-free option.
  • 2 cups shredded cheese (cheddar or Mexican blend) Mix different types of cheese for variety.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, mix together the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper until well combined.
  2. Layer half of the tortilla pieces in the bottom of the Crockpot, spreading them out evenly.
  3. Pour half of the chicken mixture over the tortillas and spread it out evenly. Sprinkle with half of the cheese.
  4. Repeat the layering process with the remaining tortilla pieces, chicken mixture, and cheese.
  5. Cover the Crockpot and cook on low for 4-5 hours, or on high for 2-3 hours, until cheese is melted and mixture is heated through.
  6. Serve warm directly from the Crockpot.

Notes

Serve with fresh salad, guacamole, salsa, rice, or sour cream for added flavor. Customize the dish based on personal preference.