Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is a slow-cooked, flavor-packed meal that’s as easy as it is delicious. Load it up with cheese, sour cream, or avocado for the perfect finishing touch!

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner

Cuisine: Mexican

Keyword: Crockpot Chicken Enchilada Casserole

Servings: servings

Cost: $9.99

Ingredients

Add First

1-1/2 tablespoons olive oil
1 cup finely diced yellow onion 1 onion
1 tablespoon minced garlic
1 pound boneless skinless chicken thighs 4-5 thighs, see note 1
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1 (15-ounce) can black beans drained and rinsed
1 cup frozen corn
2 (10-ounce) cans red enchilada sauce see note 2

Add Later

4 corn tortillas cut into strips, then slice strips in half
1 packed cup freshly shredded sharp Cheddar cheese plus more as desired
1/4 cup sour cream
Rice for serving, optional
Toppings as desired see note 3

US - Metric

Instructions

Heat oil in a skillet over medium heat. Add onion and garlic, stirring frequently, until softened (about 5 minutes). Transfer to the slow cooker.
Add all remaining "Add First" ingredients to the slow cooker. Stir well, ensuring the chicken thighs are in an even layer with the smooth side facing down.
Cover and cook on high for 2½–3½ hours or low for 3–5 hours, until the chicken is tender and shreds easily.
Remove the chicken and set it aside.
Stir in the tortilla strips, then mix in the sour cream. Add the cheese a handful at a time, stirring gently in between each addition until melted. Cover and let cook while you shred or dice the chicken.
Return the shredded chicken to the slow cooker. If desired, stir in lime juice and cilantro. Serve as is or over rice. Top with additional cheese, sour cream, avocado, or tortilla chips.

Video

Notes

Note 1: Trim large pieces of fat and gristle from the chicken, but leaving some fat adds more flavor so no need to be perfect here.

Note 2: Use a mild enchilada sauce you enjoy—nothing too spicy! I like mild red enchilada sauce by Old El Paso best.

Note 3: For extra flavor, add 1 tablespoon lime juice and ¼ cup finely chopped cilantro to the slow cooker. Top individual plates with more cheese, sour cream, diced avocado, or tortilla chips.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat in the microwave or on the stovetop with a splash of broth or enchilada sauce to keep it saucy.

Nutrition