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Mexican chicken enchilada casserole with crock pot method.
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5 from 71 votes

Crock Pot Chicken Enchilada Casserole

Prepare to savor a burst of Mexican flavors with this Crock Pot Chicken Enchilada Casserole that’s cooked to perfection!
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Prep Time15 minutes
Cook Time4 hours 45 minutes
Total Time5 hours
Course: Main Dish
Cuisine: Mexican
Method: Slow Cooker
Servings: 4
Calories: 629kcal
Author: Corinne Schmitt

Equipment

Ingredients

  • 2 chicken breasts
  • 1 can whole kernel corn drained
  • 1 can black beans drained and rinsed
  • 16 ounces red enchilada sauce
  • 3 cups shredded cheese
  • 5 corn tortillas cut into strips

Instructions

  • Place the chicken breasts in the slow cooker and generously top them with enchilada sauce. Cook on high heat for 3 to 4 hours until the chicken reaches an internal temperature of 165 degrees.
  • Once the chicken is fully cooked, carefully remove it from the slow cooker and shred the meat. Return the shredded chicken meat to the slow cooker.
  • Add the corn, beans, tortillas, and 2 cups of cheese and stir well to ensure that the ingredients are well combined.
  • Sprinkle the remaining cheese on top of the mixture and then continue cooking for another 45 minutes on low heat.

Nutrition

Calories: 629kcal | Carbohydrates: 49g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1765mg | Potassium: 841mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 5mg | Calcium: 474mg | Iron: 3mg