Description
A classic, easy Crockpot Chicken Enchilada Casserole for busy weeknights—layers of tender chicken, creamy sauce, tortillas, and gooey cheese the whole family loves.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
1 (15 oz) can black beans, drained and rinsed
1 onion, chopped
1 (1 oz) packet taco seasoning
10–12 corn tortillas, cut into 1-inch strips
2 cups shredded Colby-Jack cheese
1/2 cup chicken broth
Instructions
1. In a slow cooker, combine chicken breasts, cream of chicken soup, Rotel, black beans, chopped onion, taco seasoning, and chicken broth.
2. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken is cooked through and easily shredded.
3. Remove chicken and shred with two forks; return to the slow cooker and stir to combine.
4. Lightly grease a 9×13-inch baking dish. Layer half of the tortilla strips on the bottom.
5. Spread half of the chicken mixture over the tortillas.
6. Sprinkle half of the cheese over the chicken mixture.
7. Repeat layers with remaining tortillas, chicken mixture, and cheese.
8. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and lightly browned.
9. Rest 5 minutes before serving; garnish with sour cream, cilantro, or jalapeños.
Notes
For extra heat, add a dash of hot sauce to the chicken mixture.
Great for meal prep—assemble ahead and bake when ready.
Leftovers reheat well.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker, Baked
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 serving
- Calories: 450 cal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 110 mg