Description
This Hearty Crockpot Chicken Enchilada Casserole is a comforting, flavorful dish perfect for busy weeknights. Tender chicken breasts are slow-cooked with a savory blend of spices, tomatoes, beans, corn, and enchilada sauce, then layered with corn tortillas and topped with melted cheddar and Monterey Jack cheeses. The creamy addition of sour cream adds richness, creating a satisfying casserole that’s both easy to prepare and full of classic Mexican-inspired flavors.
Ingredients
Scale
Protein and Vegetables
- 2 pounds boneless skinless chicken breasts
- 1 onion, diced
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
Spices and Sauces
- 1 can (10 ounces) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy and Other
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas, cut into strips
Instructions
- Prepare the crockpot base: Place the boneless, skinless chicken breasts into the bottom of your crockpot, forming the foundation of your dish.
- Add onions: Layer the diced onion evenly on top of the chicken breasts to infuse flavor during cooking.
- Add tomatoes: Pour the entire can of diced tomatoes, including all juices, over the onions and chicken to add moisture and zest.
- Add green chilies: Spread the can of green chilies evenly over the mixture to provide a gentle heat and depth of flavor.
- Add enchilada sauce: Pour the red enchilada sauce over all the ingredients, ensuring everything is covered to unify the flavors.
- Add beans: Distribute the drained and rinsed black beans evenly throughout the crockpot to add heartiness and protein.
- Add corn: Sprinkle the frozen corn on top of the beans for natural sweetness and texture contrast.
- Season the mixture: Evenly sprinkle ground cumin, chili powder, garlic powder, paprika, salt, and black pepper over the contents to enhance the overall flavor profile.
- Combine ingredients: Gently stir everything together to ensure the seasonings and ingredients are well incorporated without disrupting the layering too much.
- Cook the chicken: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shredded.
- Shred the chicken: Remove the chicken breasts from the crockpot and shred them using two forks for tender, pull-apart meat.
- Return chicken to crockpot: Stir the shredded chicken back into the crockpot mixture to combine protein evenly throughout the dish.
- Add sour cream: Incorporate the sour cream into the mixture and stir until fully blended, adding creaminess and richness.
- Layer tortillas: Arrange the corn tortilla strips evenly over the top of the mixture, pressing them gently into the sauce to soak up flavors.
- Add cheese topping: Sprinkle the shredded cheddar and Monterey Jack cheeses over the tortilla layer for a melty, cheesy finish.
- Melt the cheese: Cover the crockpot and cook for an additional 20-30 minutes on low until the cheese is melted and bubbly.
- Combine and finish: Stir the casserole gently to blend the melted cheese with the rest of the ingredients, creating a cohesive dish.
- Serve: Serve the casserole hot, optionally garnished with additional sour cream or chopped cilantro for extra flavor and presentation.
Notes
- For a spicier casserole, add diced jalapeños or use hot enchilada sauce.
- Use gluten-free corn tortillas to make this dish gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- For a dairy-free version, substitute sour cream and cheese with plant-based alternatives.
- You can prepare the ingredients the night before and refrigerate; just add to the crockpot and cook the next day.
