Crockpot Chicken Enchilada Casserole

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Crockpot Chicken Enchilada Casserole is a quick dump and cook dinner that you will love for busy weeknights and lazy weekends.

Prep Time5

Cook Time3 30

Total Time3 35

Servings: servings

Calories: 564kcal

2 cups enchilada sauce homemade or store-bought (16 ounces)
15 ounces black beans drained and rinsed
1 cup frozen corn
1 small yellow onion diced
2 garlic cloves minced
4.5 ounces diced green chiles
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 pound chicken breasts
4 corn tortillas cut into strips
1 1/2 cups cheese shredded (Colby Jack, cheddar cheese, and Mexican cheese blends all work great)

Spray a 6-quart slow cooker with cooking spray.
In the base of the slow cooker, combine the enchilada sauce, black beans, frozen corn, onion, garlic, chiles, salt, and pepper. Toss to combine.
2 cups enchilada sauce, 15 ounces black beans, 1 cup frozen corn, 1 small yellow onion, 2 garlic cloves, 4.5 ounces diced green chiles, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper
Add the chicken to the sauce. Cook on low for 3 hours or on high for 1 1/2 hours. Remove the chicken, shred it, and return it to the slow cooker, stirring it into the sauce.
1 pound chicken breasts
Add in the corn tortillas and top with cheese. Cook on high for 30 minutes or until the cheese has melted.
4 corn tortillas , 1 1/2 cups cheese