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A hearty Crockpot Chicken Enchilada Casserole, freshly made and ready to serve.

Classic Crockpot Chicken Enchilada Casserole

This classic crockpot chicken enchilada casserole layers tender chicken, beans, corn, and cheese with flavorful enchilada sauce and crunchy tortilla chips for an easy and satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Crockpot
  • Forks

Ingredients
  

Main Ingredients

  • 2 lb Boneless, skinless chicken thighs (or breasts) ≈ 900 g
  • 1 cup Low-sodium chicken broth 240 ml
  • 2 cups Enchilada sauce red or green, 480 ml
  • ½ cup Tomatillo salsa optional for tang, 120 ml
  • 1 can Black beans 15 oz / 425 g, drained & rinsed
  • 1 cup Sweet corn kernels frozen or canned, 150 g
  • ½ cup Diced green chilies mild, 120 ml
  • 2 Tbsp Taco seasoning blend
  • 2 cups Shredded cheddar or Mexican blend cheese 200 g
  • 3 cups Tortilla chips crushed, sturdy, not plain
  • ¼ cup Fresh cilantro chopped
  • 1 lime Lime wedges cut for serving

Optional Toppings

  • Avocado slices
  • Sour cream
  • Diced red onion
  • Hot sauce

Instructions
 

Cooking Steps

  • Place chicken thighs in the crockpot and add chicken broth, 1 cup of enchilada sauce, tomatillo salsa, and taco seasoning.
  • Cook on low for 3-4 hours or on high for 2-3 hours until the chicken is tender and easily shredded.
  • Remove chicken, shred it using two forks, and return it to the crockpot. Stir in the remaining enchilada sauce, black beans, corn, and green chilies.
  • Layer half of the crushed tortilla chips in the bottom of the crockpot. Top with half of the chicken mixture and half of the shredded cheese.
  • Repeat the layers with the remaining tortilla chips, chicken mixture, and cheese. Cover and cook on high for 15-20 minutes, or until the cheese is melted and bubbly.
  • Garnish with fresh cilantro and serve with lime wedges and any desired optional toppings.

Notes

For extra crunch, broil the casserole for a few minutes at the end until the top is golden brown. Adjust the spice level by choosing mild or hot enchilada sauce and green chilies. This casserole can be made ahead of time and reheated. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.