Go Back
Crockpot Chicken Enchilada Casserole served cheesy and hot on a plate
Taha Ayad

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole delivers bold flavor, tender chicken, and a thick, scoopable texture that actually holds together.
Print Recipe Pin Recipe Share on Facebook
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast
  • 30 oz enchilada sauce
  • 1 can green chiles
  • 1 can black beans
  • 1 small onion
  • 1 cup shredded Mexican cheese
  • 8 corn tortillas
  • Cilantro
  • Avocado
  • Greek yogurt
  • Jalapeños

Method
 

  1. Add chicken, enchilada sauce, beans, chiles, and onion to crockpot.
  2. Cook until chicken is tender.
  3. Shred chicken and stir back into sauce.
  4. Add tortilla strips and half the cheese.
  5. Top with remaining cheese and heat until melted.

Notes

  1. Use thick enchilada sauce for best texture.
  2. Do not add tortillas too early.
  3. Let casserole rest before serving for thicker consistency.
QR Code linking back to recipe