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Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole
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This easy Crock Pot Chicken Enchilada Casserole is a hearty and flavorful slow cooker meal featuring tender shredded chicken, gooey melted cheese, and a spicy enchilada sauce. Perfect for cozy dinners and meal prep, it combines classic Mexican-inspired flavors with comforting layers of tortillas, beans, corn, and aromatic spices. Simple to assemble and effortless to cook, this casserole makes a delicious family favorite that reheats beautifully.

Ingredients

Scale

Protein and Base

  • 3–4 boneless chicken breasts
  • 1 can black beans, drained and rinsed

Sauce and Seasonings

  • 2 cups enchilada sauce (thick consistency preferred)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika

Tortillas and Cheese

  • 8–10 flour or corn tortillas, torn to fit
  • 2 cups shredded cheese blend (cheddar and Monterey Jack)

Vegetables

  • 1 cup frozen corn

Instructions

  1. Prepare the Chicken and Sauce: Place the boneless chicken breasts at the bottom of the crock pot. Pour enchilada sauce evenly over the chicken to coat it well. This allows the chicken to absorb the flavorful sauce as it cooks.
  2. Add Flavorful Mix-Ins: Sprinkle diced onions, minced garlic, black beans, frozen corn, and the blend of cumin, chili powder, and paprika on top of the chicken and sauce to build complex layers of flavor.
  3. Layer Tortillas and Cheese: Add a layer of torn flour or corn tortillas over the mixture, then generously sprinkle shredded cheese on top. Repeat layering if your crock pot allows, ending with a layer of cheese.
  4. Cook Low and Slow: Cover the crock pot and cook on low heat for 4 to 6 hours, or until the chicken is tender and the casserole is bubbly. This slow cooking melds the flavors and softens the tortillas perfectly.
  5. Shred and Stir: Before serving, shred the cooked chicken with two forks and gently stir the casserole to evenly distribute the ingredients and melted cheese.

Notes

  • Pre-cook onions and garlic by sautéing briefly to enhance their flavor before adding to the slow cooker.
  • Use a thick enchilada sauce to prevent excess liquid and maintain casserole texture.
  • Don’t overload the crock pot with too many tortillas to avoid a dense dish.
  • Check the chicken doneness starting at 4 hours, as slow cooker timing may vary.
  • Let the casserole rest for 10-15 minutes after cooking to firm up and allow easy slicing.

Nutrition

Keywords: crock pot, chicken enchilada casserole, slow cooker, comfort food, Mexican casserole, meal prep, easy dinner

Find it online: https://marycorner.com/crock-pot-chicken-enchilada-casserole/