Crockpot Chicken Enchilada Casserole
A budget-friendly, family-friendly casserole made with shredded chicken, tortillas, and cheese, cooked in a crockpot for a convenient, hands-off meal.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie or poached) Use rotisserie for rich flavor.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 1 can (10-16 oz) enchilada sauce (mild or medium) Check for gluten-free if necessary.
- 2 cups shredded cheese (cheddar or Mexican blend) Can use reduced-fat for lighter option.
- 1 package corn tortillas, cut into strips Corn tortillas preferred for structure.
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste Adjust to personal preference.
Instructions
Preparation
- Lightly spray or line the inside of your crockpot to prevent sticking.
- In a large bowl, mix the shredded chicken, black beans, corn, diced tomatoes with chiles, enchilada sauce, cumin, garlic powder, salt, and pepper until evenly combined.
- Transfer the mixture to the crockpot.
Layering
- Scatter a layer of corn tortilla strips evenly over the saucy mixture.
- Sprinkle a generous handful of shredded cheese on top.
- Repeat layering until all ingredients are used, ending with cheese on top.
- Make sure tortillas are slightly overlapping for better structure when serving.
Cooking
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, until cheese is melted and tortillas are softened.
- Let the casserole rest for 10–15 minutes before serving to help it set.
Notes
Store in the refrigerator for up to 3–4 days or freeze for up to 3 months. Reheat thoroughly before serving. Customize with toppings like cilantro, avocado, or crema.