Go Back
–+ servings
Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole

A delicious and easy-to-make Crock Pot Chicken Enchilada Casserole packed with flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course dinner, Main Course
Cuisine American
Servings 6 servings
Calories 481 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds chicken breast about 2 large breasts
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 15 ounce black beans drained and rinsed
  • 15.25 ounce corn drained
  • 10 ounces enchilada sauce
  • 8 ounces tomato sauce
  • 1 ounce taco seasoning packet
  • 6 6-inch flour or corn tortillas cut into quarters
  • 1.5 cups shredded Mexican blend cheese
  • 2 medium green onions sliced (optional, for garnish)

Instructions
 

  • Add chicken breast, onion, carrots, black beans, corn, enchilada sauce, tomato sauce, and taco seasoning to a slow cooker. Stir to combine.
  • Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked and tender.
  • Once cooked, shred chicken in the slow cooker with two forks. Stir shredded chicken into sauce and vegetables.
  • Add tortillas cut into quarters, and stir gently until coated.
  • Sprinkle shredded cheese evenly over the mixture.
  • Cover and cook for an additional 15-20 minutes until cheese is melted.
  • Garnish with sliced green onions.
  • Serve warm directly from the slow cooker and enjoy!

Notes

Refer to my FAQ’s for other substitutions or answers to common questions. Cooks for 2 hours on high or 4 hours on low.

Nutrition

Serving: 1servingCalories: 481kcalCarbohydrates: 57gProtein: 43gFat: 11gSodium: 1347mgFiber: 13gSugar: 11g
Keyword chicken casserole, Comfort Food, Crock Pot Chicken Enchilada Casserole, Easy Dinner, enchiladas, Slow Cooker Recipe
Tried this recipe?Let us know how it was!