Crock Pot Chicken Enchilada Casserole

5 from 1 vote

Crock Pot Chicken Enchilada Casserole

Make dinner effortless with this Crock Pot Chicken Enchilada Casserole. Packed with chicken, black beans, corn, and cheese, it’s a creamy, flavorful casserole that’s perfect for busy nights.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: American, Mexican

Keyword: Crock Pot Chicken Enchilada Casserole

Servings:

Calories: 634kcal

Author: Ryan Allen

Ingredients

1 ½ pounds boneless, skinless chicken breasts chopped into bite-sized pieces
1 ounce packet taco seasoning
½ medium white onion diced
10 ounce can Rotel tomatoes with green chilies
28 ounce can red enchilada sauce
15 ounce can black beans drained and rinsed
15 ounce can whole kernel corn drained
4 ounces cream cheese cubed
16 small corn tortillas chopped into 2-inch pieces
2 cups cheddar cheese grated

Instructions

Add chicken, taco seasoning, onion, Rotel, enchilada sauce, black beans, corn, and cream cheese. Mix until well combined.
Cover and cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours.
Reserve 2 tortillas for the top; add the remaining chopped tortillas to the enchiladas, along with 1 cup of cheese. Mix until well combined. Then add the reserved chopped tortillas and top with the remaining cheese.
Cover and continue to cook for 20-30 minutes or until the cheese has melted.

Notes

Add tortillas near the end to keep them from getting mushy.
Cube cream cheese so it melts evenly into the sauce.
Stir gently when mixing in tortillas and cheese to maintain structure.
Cook on low for tender chicken and fully blended flavors.

Nutrition