Name: Crockpot Chicken Enchilada Casserole
Ingredients: 2 pounds boneless, skinless chicken breasts; 2 cans (10 oz each) red enchilada sauce; 1 can (4 oz) diced green chilies; 1 medium onion, diced (about 1 cup); 2 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 12 corn tortillas (6-inch), cut into quarters; 3 cups shredded Mexican cheese blend, divided; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn kernels; ¼ cup chopped fresh cilantro (optional, for garnish); Sour cream, diced avocado, and lime wedges (for serving)

Description

Skip the rolling and stuffing! This Crockpot Chicken Enchilada Casserole delivers all those authentic Mexican flavors with just 10 minutes of prep time. Perfect for busy weeknights when you crave comfort food but have zero patience.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
2 cans (10 oz each) red enchilada sauce
1 can (4 oz) diced green chilies
1 medium onion, diced (about 1 cup)
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
12 corn tortillas (6-inch), cut into quarters
3 cups shredded Mexican cheese blend, divided
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
¼ cup chopped fresh cilantro (optional, for garnish)
Sour cream, diced avocado, and lime wedges (for serving)

Instructions

In a medium bowl, combine 1½ cans of enchilada sauce, diced green chilies, chili powder, cumin, oregano, salt, and pepper. Stir until well mixed.
Lightly coat a 6-quart slow cooker with nonstick cooking spray. Pour about ¼ cup of the sauce mixture into the bottom and spread it evenly.
Arrange one-third of the quartered tortillas over the sauce, overlapping slightly. Top with half the diced onions, half the minced garlic, half the black beans, and half the corn.
Place the chicken breasts on top of the first layer. Pour half of the remaining sauce mixture over the chicken.
Add another layer of tortilla quarters, followed by the remaining onions, garlic, black beans, and corn. Sprinkle with 1 cup of the shredded cheese.
Add the final layer of tortilla quarters on top. Pour the remaining sauce mixture over everything, making sure to cover all the tortillas.
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through (165°F).
About 30 minutes before serving, remove the chicken breasts, shred them using two forks, then return to the slow cooker and gently stir.
Sprinkle the remaining 2 cups of cheese over the top and pour the reserved enchilada sauce over the cheese. Cover and cook for an additional 15-30 minutes until the cheese is completely melted.
Let rest for 10 minutes before serving. Garnish with fresh cilantro if desired and serve with optional toppings.