Description
Crockpot Chicken Enchilada Casserole is a hearty, easy dinner
Ingredients
Scale
- 2 lbs boneless
- skinless chicken breasts (or thighs)
- shredded
- 1 (10‑oz) can red enchilada sauce
- 1 (4‑oz) can diced green chilies
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup frozen corn kernels
- thawed
- 1 cup black beans
- drained and rinsed
- 1 small onion
- finely diced
- 2 cloves garlic
- minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (adjust to taste)
- Salt and freshly ground black pepper
- to taste
- 8‑10 corn tortillas
- cut into 2‑inch strips
- Fresh cilantro
- chopped (for garnish)
- 1 lime
- cut into wedges (for serving)
Instructions
- In a large skillet over medium heat, sauté the diced onion and minced garlic until softened, about 3‑4 minutes; season with cumin, smoked paprika, chili powder, salt, and pepper.,
- Add the shredded chicken, enchilada sauce, green chilies, corn, black beans, and the sautéed onion‑garlic mixture to the crockpot; stir to combine.,
- Layer half of the tortilla strips over the chicken mixture, then sprinkle half of the cheddar and Monterey Jack cheeses; repeat with the remaining chicken mixture, tortilla strips, and cheeses.,
- Cover and cook on low for 6 hours (or on high for 3‑4 hours) until the chicken is tender and the flavors have melded.,
- About 15 minutes before serving, stir in the sour cream to create a creamy sauce; adjust seasoning if needed.,
- Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.
Notes
- Feel free to substitute rotisserie chicken
- use a different cheese blend
- or add extra vegetables such as bell peppers or spinach for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 4 servings
Keywords: Crockpot Chicken Enchilada Casserole