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Crockpot Chicken Enchilada Casserole

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This easy crockpot chicken enchilada casserole is a comforting, cheesy, and saucy Tex-Mex dinner that practically cooks itself. Perfect for busy families, meal preppers, or anyone craving a cozy, set-it-and-forget-it meal with minimal cleanup.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 can (15 oz) red enchilada sauce
  • 1/2 cup cream cheese, softened
  • 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt & pepper, to taste
  • 8–10 small corn tortillas (6-inch), cut in halves or quarters
  • 1 can (15 oz) black beans, drained & rinsed (optional)
  • 2 cups shredded Mexican blend cheese
  • 1 cup frozen corn kernels, thawed
  • Fresh cilantro, chopped (optional topping)
  • Sliced jalapeños (optional topping)
  • Diced avocado or guacamole (optional topping)
  • Sour cream or Greek yogurt (optional topping)
  • Chopped green onions (optional topping)
  • Lime wedges (optional topping)

Instructions

  1. Place chicken breasts or thighs in the bottom of your slow cooker.
  2. In a mixing bowl, whisk together enchilada sauce, cream cheese, diced tomatoes with chilies, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
  3. Pour the sauce mixture over the chicken, ensuring the chicken is well coated.
  4. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until the chicken is fork-tender and shreds easily.
  5. Remove the chicken to a plate and shred with two forks. Return shredded chicken to the pot and stir to coat with sauce.
  6. Scatter half the tortilla pieces over the saucy chicken. Press gently into the sauce without stirring.
  7. Top with half the black beans and half the corn, then sprinkle with 1 cup shredded cheese.
  8. Repeat with remaining tortillas, beans, corn, and cheese.
  9. Cover and cook on LOW for 30-45 minutes, until the cheese is melted and bubbly and the casserole is heated through.
  10. Let the casserole rest for 10 minutes before serving. Scoop onto plates and add desired toppings.

Notes

For best results, use freshly shredded cheese and small-curd cream cheese. Layer tortillas after the chicken is cooked to avoid sogginess. Adjust spice level with mild or hot enchilada sauce and toppings. Leftovers keep well and flavors improve overnight. To make gluten-free, use certified GF corn tortillas. For a vegetarian version, substitute chicken with extra beans and sautéed peppers.

Nutrition

Keywords: crockpot, chicken, enchilada, casserole, slow cooker, Tex-Mex, easy dinner, family meal, comfort food, gluten-free option

Find it online: https://magnetmeal.com/crockpot-chicken-enchilada-casserole-recipe-easy-family-dinner-idea/