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–+ servings
A serving of a casserole of red enchilada sauce, shredded chicken, cheddar cheese, and corn tortillas on a white plate with a fork.

Crock Pot Chicken Enchilada Casserole

Print Recipe
Crock Pot Chicken Enchilada Casserole with chicken, tortillas, beans & cheese, is cooked in a slow cooker for a cheesy Tex-Mex crowd-pleaser!
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Casserole, Main Course
Cuisine American
Servings 8 Servings
Author Jan Nunes
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Ingredients

  • 28 Ounces Red Enchilada Sauce Mild
  • 1 Teaspoon Garlic Powder
  • ½ Teaspoon Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 2 Pounds Boneless Skinless Chicken Breasts 3 to 4 Half Breasts
  • 8 Corn Tortillas, 6-inch Cut into Small Pieces
  • 2 Cups Shredded Cheddar Cheese Divided
  • 1 Can Black Beans Drained and Rinsed

Optional Garnish:

  • ½ Cup Sour Cream
  • ¼ Cup Chopped Fresh Cilantro Leaves

Instructions

  • Combine Sauce Ingredients. Put the enchilada sauce, garlic powder, cumin, and oregano into a crock pot and mix it well.
    28 Ounces Red Enchilada Sauce, 1 Teaspoon Garlic Powder, ½ Teaspoon Ground Cumin, 1 Teaspoon Dried Oregano
  • Cook Chicken Breasts. Place the chicken breasts into the sauce and cook the chicken for 4 hours on high or 6 hours on low.
    2 Pounds Boneless Skinless Chicken Breasts
  • Shred the Chicken. When the chicken is cooked, use two forks and shred the chicken. You can shred the chicken in the crock pot, or move it to a plate to shred it, and then return it to the pot.
  • Add Ingredients. Add the cut corn tortillas, ½ cup of cheese, and ¾ of the black beans to the shredded chicken and sauce mixture, and stir until well combined.
    8 Corn Tortillas, 6-inch, 2 Cups Shredded Cheddar Cheese, 1 Can Black Beans
  • Add Topping and Heat Through. Smooth the top of the chicken enchilada mixture with the back of a spoon. Top with the remaining cheese and the remaining black beans.
    Cover and continue to cook on low for an additional hour or until the casserole is bubbling and the cheese is melted.
  • Serve and Enjoy. Garnish with sour cream and chopped cilantro if desired.
    ½ Cup Sour Cream, ¼ Cup Chopped Fresh Cilantro Leaves

Notes

My Top Tips
♡ Don't let the tortillas cook for too long in the crockpot, or they will become too soft and disappear into the sauce. Cook them just until heated through and the cheese is melted.
♡ Not everyone can eat spicy, hot foods. Choose a mild red enchilada sauce and if you still need less spice, use half enchilada sauce and half plain tomato sauce to make the sauce more mild.
♡ If you are using homemade enchilada sauce you can omit adding the additional herbs and spices of garlic powder, ground cumin, and dried oregano.
Make-Ahead, Storage, & Reheating
Make-Ahead and Storage: This recipe is best made and enjoyed on the same day. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and In the freezer for up to 1 month. 
Reheating: To reheat add a couple of tablespoons of water to the casserole. Then reheat in the microwave or in a large skillet over medium heat, until bubbly and thoroughly hot.

Nutrition

Calories: 306kcal | Carbohydrates: 22g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1182mg | Potassium: 517mg | Fiber: 3g | Sugar: 8g | Vitamin A: 884IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 2mg
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