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Crockpot chicken enchilada casserole topped with cheese and fresh cilantro

Crockpot Chicken Enchilada Casserole

This easy slow cooker casserole combines chicken, enchilada sauce, beans, corn, and cheeses for the ultimate cheesy comfort meal everyone loves.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
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 in the slow cooker.
  2. Pour the red enchilada sauce over the chicken.
  3. Add the corn and black beans.
  4. Sprinkle salt, pepper, and garlic powder over everything.
  5. Gently stir to mix.
  6. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Finishing the Casserole
  1. After cooking, shred the chicken in the slow cooker.
  2. Mix in half of the sharp cheddar cheese and half of the Monterey Jack cheese.
  3. Stir well, then sprinkle the remaining cheese on top.
  4. Cover and cook for another 10 to 15 minutes until the cheese melts.
  5. Top with fresh cilantro and dollop with sour cream before serving.

Notes

Serve with warm tortillas for scooping or add sides like rice or salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in microwave or on the stove.