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–+ servings
serving of chicken enchilada casserole

Crock Pot Chicken Enchilada Casserole

This Crock Pot Chicken Enchilada Casserole features all the delicious flavors of traditional enchiladas packed into one super easy crock pot meal!
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Adjust Servings6

Ingredients

  • 3-4 boneless chicken breasts
  • 2 10- ounce cans of enchilada sauce
  • ½ yellow onion diced
  • 1 packet taco seasoning
  • 1 cup taco blend cheese
  • 11 ounce can mexicorn
  • 15.25 ounce can black beans drained
  • 10 ounce can Rotel
  • 10 white corn tortillas

Instructions

  • Place the chicken breasts into the bottom of the crockpot, add the diced onions, enchilada sauce, Rotel, corn and black beans. Season with a packet of taco seasoning and stir to combine. Cover and cook on low for 6-8 hours, or high for 4 hours.
  • Once the chicken has finished cooking, remove it and shred with a hand mixer. Place it back into the crock pot. Place the tortillas on a cutting board and cut them into strips. Add them to the crockpot and stir to combine. Top casserole with cheese and cover for 20-30 minutes or until the cheese is melted. Enjoy!

Notes

If you are picky about the tortillas becoming soggy then you can serve this casserole on top of a bed of the tortilla strips to avoid it.
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