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Crockpot Chicken Enchilada Casserole

A comforting and flavorful casserole featuring shredded chicken, enchilada sauce, and layers of cheese and beans, all cooked to perfection in a crockpot.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) red enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup cooked rice (white or brown) As per your preference
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 tablespoon taco seasoning
  • to taste Tortilla strips or corn tortillas (for layering)
  • to taste Chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Start by placing the shredded chicken at the bottom of your crockpot.
  2. Pour the red enchilada sauce over the chicken, ensuring the chicken is well-coated.
  3. Add the black beans, corn, and cooked rice to the mixture and toss everything together.
  4. Sprinkle the taco seasoning over the mix and give it a gentle stir to incorporate.
  5. Top the mixture with half of the shredded cheese.
  6. Layer with tortilla strips or cut-up corn tortillas for added crunch.
  7. Cover the whole casserole with the remaining shredded cheese.
  8. Cover your crockpot and set it on low for 4-6 hours or high for 2-3 hours, until heated through and cheese is melted.
  9. Garnish with chopped cilantro if desired and serve warm.

Notes

For substitutions, use leftover rotisserie chicken or for a vegetarian option, replace chicken with tofu or extra beans. Adjust cooking time to avoid mushiness.