Crockpot Chicken Enchilada Casserole
A delightful, hearty dish that combines tender chicken, savory beans, and zesty sauce in a slow cooker for a warm and comforting meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can enchilada sauce (10 oz can)
- 1 cup salsa
- 2 cups shredded cheese (cheddar or Mexican blend) Feel free to experiment with other cheese types.
- 8 pieces corn tortillas, cut into quarters Use gluten-free tortillas as needed.
Spices
- 1 teaspoon cumin Essential for flavor.
- 1 teaspoon chili powder Adjust based on spice preference.
- to taste Salt and pepper Season to preference.
Instructions
Preparation
- In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, and a pinch of salt and pepper. Mix until well-blended.
Layering
- Layer some of the cut corn tortillas at the bottom of your slow cooker.
- Spoon a portion of the chicken mixture over the tortillas, spreading it evenly.
- Sprinkle a layer of shredded cheese over the chicken mixture.
- Continue layering tortillas, chicken mixture, and cheese until all ingredients are used, finishing with a layer of cheese on top.
Cooking
- Cover the slow cooker and set it to cook on low for 4 to 6 hours.
Serving
- Once cooked through, serve warm with optional toppings like sour cream, diced avocado, or tortilla strips.
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Notes
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months. Reheat as needed.