Print

Crockpot Chicken Enchilada Casserole: The Ultimate Cheesy Slow Cooker Comfort Meal

Print Recipe

This Crockpot Chicken Enchilada Casserole is an easy, cheesy slow cooker dinner packed with tender shredded chicken, red enchilada sauce, sweet corn, black beans, and two kinds of melted cheese. With just a few minutes of prep, this comforting Mexican-inspired casserole is perfect for busy weeknights, family dinners, and meal prep. Finish it with fresh cilantro and a dollop of sour cream for a delicious enchilada-inspired meal without the need to roll tortillas.

Ingredients

For the Chicken Enchilada Casserole

  • 1.5 pounds (680 g) boneless, skinless chicken breasts
  • 28 ounces (794 g) red enchilada sauce
  • 1 cup (165 g) golden corn kernels, canned or frozen
  • 1 can (15 ounces / 425 g) black beans, drained and rinsed
  • 1 teaspoon (5 g) sea salt
  • 1/2 teaspoon (2 g) black pepper
  • 1 teaspoon (3 g) garlic powder
  • 1.5 cups (170 g) shredded sharp orange cheddar cheese
  • 1 cup (115 g) shredded Monterey Jack cheese

For Serving

  • 1/4 cup (10 g) fresh cilantro, finely chopped
  • 1/2 cup (120 g) sour cream, for dolloping

Instructions

  1. Prepare the slow cooker: Lightly grease the inside of a 5- to 6-quart slow cooker if desired.
  2. Add the chicken and sauce: Place the chicken breasts in the slow cooker. Pour the red enchilada sauce over the chicken, then add the corn, drained black beans, sea salt, black pepper, and garlic powder. Stir the sauce and vegetables gently around the chicken.
  3. Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). Cooking time can vary depending on the slow cooker and the thickness of the chicken.
  4. Shred the chicken: Transfer the cooked chicken to a cutting board or bowl and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the enchilada sauce, corn, and black beans.
  5. Add the cheese: Sprinkle the cheddar and Monterey Jack cheese evenly over the casserole. Cover and cook for another 15–20 minutes, until the cheese has melted.
  6. Garnish and serve: Stir gently if desired, then sprinkle with fresh cilantro. Serve warm with a dollop of sour cream on each portion.

Notes

  • Check doneness: Chicken must reach an internal temperature of 165°F (74°C) before shredding.
  • Choose your enchilada sauce: Use your favorite red enchilada sauce. Mild, medium, or hot varieties all work well.
  • Frozen corn: Frozen corn can be added directly without thawing. Drain canned corn before using.
  • Make it spicier: Choose a spicy enchilada sauce or add chopped jalapeños or a pinch of chili powder.
  • Serving ideas: Serve on its own or with rice, tortilla chips, warm tortillas, or a simple green salad.
  • Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat thoroughly until steaming hot.
  • Freezing: Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. Add fresh sour cream and cilantro when serving.
  • Nutrition: Nutritional information is an estimate and may vary with the enchilada sauce and cheese brands used.

Find it online: https://ayoubrecipe.com/crockpot-chicken-enchilada-casserole-the-ultimate-cheesy-slow-cooker-comfort-meal/