Crock Pot Chicken Enchilada Casserole
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 min
- Cook time
- 7 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- ½ Cup Sour Cream
- ¼ Cup Chopped Fresh Cilantro Leaves
Instructions
- 1
Combine Sauce Ingredients. Put the enchilada sauce, garlic powder, cumin, and oregano into a crock pot and mix it well.
- 2
Cook Chicken Breasts. Place the chicken breasts into the sauce and cook the chicken for 4 hours on high or 6 hours on low.
- 3
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.
- 4
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.
- 5
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.
- 6
Serve and Enjoy. Garnish with sour cream and chopped cilantro if desired.