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5 from 3 votes

Crockpot Chicken Enchilada Casserole

Tender chicken, cheesy goodness, the delicious flavors of chicken enchiladas - say less! This Crockpot Chicken Enchilada Casserole is the perfect slow cooker meal to try for dinner tonight.
Prep Time10 minutes
Cook Time4 hours
Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, crockpot enchilada casserole, enchilada casserole, healthy enchiladas
Servings: 6
Calories: 389kcal
Author: Jordan Smith

Equipment

  • crockpot or slow cooker

Ingredients

  • 1.5 lbs boneless skinless chicken breast
  • 30 oz enchilada sauce I used El Paso brand
  • 1 can green chiles
  • 1 can black beans
  • 1 small onion diced
  • 1 cup shredded Mexican cheese
  • 8 corn tortillas cut into strips
  • Toppings: cilantro avocado, greek yogurt, sour cream, jalapenos

Instructions

  • Gather all the ingredients.
  • Put the chicken breast, enchilada sauce, green chiles, black beans, and onion into the crockpot.
  • Cook on high for 4 hours (or low for 8 hours) until the chicken is cooked through.
  • Shred the chicken using 2 forks. Mix well.
  • Add the cut tortilla strips & ½ of the cheese to the crockpot, stir, and top with the remaining shredded cheese.
  • Add the lid and let cook for 30 minutes, until the cheese is melted.
  • Serve with cilantro, avocado, jalapenos, greek yogurt, or optional toppings.
  • Enjoy!

Nutrition

Calories: 389kcal | Carbohydrates: 36g | Protein: 35g | Fat: 10g