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Crockpot Chicken Enchilada Casserole

A creamy, cheesy slow cooker comfort meal that's perfect for family gatherings or dinner parties, combining chicken with enchilada sauce, beans, and cheese for a satisfying dish.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs Boneless Skinless Chicken Breasts
  • 28 oz Red Enchilada Sauce (thick and glossy)
  • 1 cup Golden Corn Kernels (canned or frozen)
  • 15 oz Black Beans (canned, drained and rinsed)
  • 1.5 cups Sharp Orange Cheddar Cheese (shredded)
  • 1 cup Monterey Jack Cheese (shredded)
  • 1/4 cup Fresh Cilantro (finely chopped)
  • 1/2 cup Sour Cream (for dolloping)
Spices
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder

Method
 

Slow Cooking the Base
  1. Place the boneless skinless chicken breasts at the bottom of your Crockpot.
  2. Pour the red enchilada sauce over the chicken, ensuring it’s fully covered.
  3. Add the golden corn kernels, black beans, sea salt, black pepper, and garlic powder. Give it a little stir.
  4. Cover and cook on low for 6-7 hours or high for 4-5 hours.
Finishing the Casserole
  1. Once cooked, shred the chicken using two forks and stir it into the sauce.
  2. Layer half of the sharp orange cheddar and Monterey Jack cheese on top. Mix it in a bit!
  3. Close the lid and let it go for another 10-15 minutes on high until the cheese melts.
  4. Serve with a dollop of sour cream and sprinkle with fresh cilantro.

Notes

Check the chicken: Always ensure the chicken is fully cooked to 165°F (75°C) for safe eating. Customize the spices: Want more heat? Toss in some chopped jalapeños or add a spicy enchilada sauce! Go dairy-free: Substitute the cheeses for plant-based versions to create a healthier or vegan option. Mix it up: Swap the black beans for pinto beans or lentils for a different flavor profile. Store leftovers in an airtight container in the fridge for about 3-4 days, or freeze for up to 3 months.