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Crockpot Chicken Enchilada Casserole

Crockpot chicken enchilada casserole with tender shredded chicken, saucy black beans, and melty Mexican cheese layered with tortilla strips. Slow-cooked Tex-Mex flavor, then finished just long enough to melt the cheese for a bubbly, scoopable casserole.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 2 lb boneless skinless chicken breasts
red enchilada sauce
  • 2 can (10 oz) red enchilada sauce
beans and corn
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (4 oz) diced green chiles
seasonings
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
tortillas and cheese
  • 8 small flour or corn tortillas, cut into strips
  • 2 cup shredded Mexican cheese blend
toppings
  • 0.25 cup Sour cream, and sliced jalapeños for serving
  • 2 tbsp fresh cilantro for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the filling
  1. Place the chicken breasts in the slow cooker and pour 1 can of red enchilada sauce over the top. Cook on low for 5–6 hours or high for 3 hours, until the chicken is tender and pulls apart easily when pressed with a fork.
  2. Add black beans, corn, diced green chiles, cumin, chili powder, and garlic powder to the slow cooker. Stir gently so the seasonings are visible throughout and everything is evenly coated with the sauce.
Shred and build the casserole
  1. Remove the chicken, shred with two forks, and return it to the slow cooker with the remaining red enchilada sauce. Stir until the shredded chicken is coated and the mixture looks saucy and uniform.
  2. Layer the tortilla strips into the mixture and stir to coat. Continue stirring until the strips are mostly submerged and softened from the sauce.
Melt the cheese and serve
  1. Sprinkle the shredded Mexican cheese blend over the top, cover, and cook on high for 20–30 minutes. The cheese should turn fully melted and glossy with a lightly bubbly look at the edges.
  2. Serve topped with sour cream, fresh cilantro, and sliced jalapeños. Finish with the toppings just before serving so the cilantro stays bright and the jalapeños stay crisp.

Notes

For best texture, shred the chicken while it’s still hot so the strands mix in smoothly with the sauce. Store leftovers in the fridge up to 4 days; reheat gently in the microwave or in a covered pot until hot throughout. Freezing is not recommended because the tortillas can become softer after thawing. For a lighter swap, use reduced-fat Mexican cheese blend and keep the same cooking times.