Chicken Enchilada Casserole (Printable Version)

Layers of seasoned chicken, vegetables, beans, and gooey cheese simmer together in a crockpot for effortless Tex-Mex comfort.

# What You Need:

→ Meats

01 - 2 large boneless, skinless chicken breasts

→ Vegetables

02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 cup frozen corn kernels
05 - 1 can (15 oz) black beans, drained and rinsed

→ Sauces & Liquids

06 - 2 cups enchilada sauce (red or green)

→ Cheeses

07 - 2 cups shredded Mexican cheese blend

→ Tortillas

08 - 10 small corn tortillas, cut into quarters

→ Seasonings

09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon garlic powder
12 - Salt and pepper to taste

→ Garnish

13 - Chopped fresh cilantro
14 - Sliced green onions
15 - Sour cream

# How To Make It:

01 - Lightly grease the interior of a 6-quart slow cooker with cooking spray or oil.
02 - Arrange chicken breasts at the bottom of the cooker. Evenly coat with cumin, chili powder, garlic powder, salt, and pepper on all sides.
03 - Distribute diced onion, red bell pepper, frozen corn, and black beans evenly over the seasoned chicken.
04 - Pour 1 cup of enchilada sauce over the vegetable mixture, ensuring even coverage.
05 - Arrange half of the quartered tortilla pieces over the sauce. Sprinkle with 1 cup of shredded Mexican cheese blend.
06 - Add remaining enchilada sauce, followed by remaining tortilla pieces, and finish with the final cup of shredded cheese.
07 - Cover and cook on low heat setting for 4 hours, or until chicken reaches an internal temperature of 165°F and is fork-tender.
08 - Using two forks, shred the chicken directly in the slow cooker. Stir thoroughly to incorporate all ingredients. Recover and let stand for 20 minutes to allow flavors to meld.
09 - Portion hot casserole into bowls and garnish with fresh cilantro, sliced green onions, and a dollop of sour cream as desired.

# Expert Suggestions:

01 -
  • The corn tortillas soften into these perfect masa laden layers that somehow taste better than actual enchiladas
  • You can assemble it in ten minutes then walk away until dinner time
  • Leftovers actually improve overnight as all those flavors keep getting friendlier with each other
02 -
  • The tortilla pieces on top might get slightly crunchy while the ones underneath become soft and pudding like which is actually perfect
  • Resist the urge to lift the lid too often during cooking or you'll add significant time to the process
  • Shredding the chicken in the last 20 minutes instead of after serving makes every bite have that perfect mix of ingredients
03 -
  • Spray your spoon with cooking oil before serving and the cheese wont stick as much
  • If you have time let everything sit for 10 minutes after shredding the chicken so the casserole sets slightly

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