How do you cook chicken enchiladas in a slow cooker?

Place chicken with sauce, tomatoes, and seasoning in the crockpot, cook until tender, shred, then add tortillas, cheese, beans, and corn before the final heating.

How long to leave chicken casserole in a slow cooker?

Cook on high for 3–4 hours or low for 4–6 hours. It can stay up to 8 hours on low without drying out.

How to know when chicken enchiladas are done?

The chicken should shred easily, and the cheese should be melted and bubbly after the final step. Internal chicken temperature should reach 165°F.

How do you keep enchilada casserole from getting soggy?

Use tortilla strips instead of whole tortillas and avoid adding too much liquid. Reheating in the oven also helps maintain texture.

Crockpot Chicken Enchilada Casserole

Description

Cheesy, saucy, and comforting Crockpot Chicken Enchilada Casserole with tender chicken, beans, corn, tortillas, and plenty of melted cheese.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts

2 cups red enchilada sauce (or green sauce)

1 can (14.5 oz) fire-roasted tomatoes

1 can (4 oz) diced green chiles

1 packet taco seasoning

2 cups shredded Mexican cheese blend (or Monterey Jack or cheddar)

1 can (15 oz) black beans, drained and rinsed

1 cup sweet corn kernels (frozen or canned)

6 gluten-free or corn tortillas, sliced into strips

Optional: 8 oz cream cheese

Fresh cilantro for garnish

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Instructions

1. Spray crockpot with cooking spray. Place chicken in the bottom.

2. Add enchilada sauce, tomatoes, chiles, and taco seasoning. Stir to coat.

3. Cover and cook on high 3–4 hours or low 4–6 hours.

4. Remove chicken, shred with forks or mixer, then return to crockpot.

5. Stir in half the cheese, black beans, and corn.

6. Add tortilla strips and gently mix. Top with remaining cheese.

7. Cook 20–30 minutes more until hot and melty. Stir in cream cheese if using.

8. Garnish with cilantro and serve.

Notes

Adjust spice with mild or spicy sauce or add jalapeños.

Leftovers work great in tacos, burritos, or nachos.

Confirm gluten-free products if needed.

Freezer-friendly: cool fully, freeze in airtight containers, thaw overnight to reheat.

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Category: Crock Pot Recipes
Method: Slow Cooker
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 7 g
Sodium: 980 mg
Fat: 19 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 37 g
Cholesterol: 110 mg