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Crockpot Chicken Enchilada Casserole

A delicious slice of crockpot chicken enchilada casserole with melted cheese and rich red sauce.
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Enjoy all the flavors of chicken enchiladas without the rolling. This easy crockpot recipe layers ingredients for a delicious, cheesy Mexican casserole perfect for weeknights.

Ingredients

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  • 3 cups cooked shredded chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 corn tortillas, cut into strips
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. In a large bowl, combine the shredded chicken, black beans, enchilada sauce, salsa, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to combine.
  2. Add half of the tortilla strips to the bottom of your slow cooker.
  3. Pour half of the chicken mixture over the tortilla strips.
  4. Sprinkle with 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
  5. Repeat the layers with the remaining tortilla strips, chicken mixture, and cheeses.
  6. Cover and cook on low for 3-4 hours or on high for 2-3 hours, until heated through and cheese is melted.
  7. Serve hot, with your favorite optional toppings.

Notes

  • For a rice version, omit the tortillas and add 1 cup of cooked rice to the chicken mixture.
  • This casserole freezes well. Let it cool completely, then store in an airtight container for up to 3 months. Reheat in the oven or microwave.
  • Adjust seasonings to your preference.

Nutrition

Find it online: https://devourdish.com/crockpot-chicken-enchilada-casserole/