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Crockpot Chicken Enchilada Casserole

A comforting and easy casserole made with tender chicken, creamy cheese, and zesty enchilada sauce, perfect for busy families.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts About 3-4 breasts
  • 20 oz red enchilada sauce Two 10 oz cans, divided
For the Filling
  • 8 oz cream cheese Softened
  • 15 oz black beans One can, rinsed and drained
  • 15 oz corn One can, drained or frozen corn
  • 4 oz diced green chiles One can, undrained
  • 12 pieces corn tortillas Cut or torn into 1-inch pieces
  • 3 cups shredded Mexican cheese blend Divided

Method
 

Preparation
  1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Pour 1 cup (10 oz) of enchilada sauce over the chicken.
  3. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.
  4. Remove the chicken from the crockpot and shred it using two forks.
  5. Drain any excess liquid from the pot and return the shredded chicken to the slow cooker.
  6. Add the softened cream cheese, rinsed black beans, drained corn, green chiles, and 1.5 cups of the shredded cheese to the crockpot.
  7. Stir until the cream cheese is melted and everything is well combined.
  8. Add half of the torn tortilla pieces to the chicken mixture and stir.
  9. Pour the remaining 1 cup (10 oz) of enchilada sauce over the top and stir gently to combine.
  10. Top with the remaining tortilla pieces and the remaining 1.5 cups of shredded cheese.
Cooking
  1. Cover and cook on LOW for 30-45 more minutes, until the cheese is fully melted and the casserole is bubbly.
  2. Let the casserole rest for a few minutes before serving.

Notes

Garnish with your favorite toppings like sour cream, cilantro, or avocado. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.