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Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole

Crock Pot Chicken Enchilada Casserole is a comforting and flavorful slow cooker dish featuring tender shredded chicken layered with tortillas, enchilada sauce, black beans, olives, onions, and a cheese blend. Perfect for busy nights, it offers rich Mexican-inspired flavors with minimal effort, making it a family-friendly, hearty meal that cooks itself.

  • Total Time: 4 hours 15 minutes to 6 hours 15 minutes
  • Yield: 6 to 8 servings 1x

Ingredients

Scale

Protein

  • 2 lbs chicken breasts or thighs, shredded
  • 1 can (15 oz) black beans, drained

Sauces & Bases

  • 2 cups enchilada sauce (red or green)
  • 8–10 flour or corn tortillas (preferably thick)

Cheese

  • 2 cups shredded cheese blend (cheddar and Monterey Jack)

Vegetables & Aromatics

  • 1/2 cup sliced black olives, drained
  • 1 small onion, diced
  • 2 cloves garlic, minced

Spices

  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste

Optional Garnish

  • Fresh cilantro, chopped
  • Sour cream, diced avocado, chopped green onions (for serving)

Instructions

  1. Prepare the Chicken: Season chicken breasts or thighs with salt, pepper, cumin, and chili powder. Place the seasoned chicken at the bottom of the crock pot.
  2. Layer the Ingredients: Add a layer of tortillas over the chicken. Spoon half of the enchilada sauce evenly on top, followed by half the black beans, olives, diced onion, minced garlic, and half the shredded cheese. Repeat the layering process with remaining tortillas, enchilada sauce, beans, olives, onions, garlic, and cheese.
  3. Cook Low and Slow: Cover the crock pot with its lid, and cook on low for 4 to 6 hours until the chicken is tender and flavors are melded together.
  4. Finish and Garnish: After cooking, shred the chicken directly in the crock pot using two forks, then gently mix the casserole. Top with fresh cilantro or additional cheese if desired, and serve warm with preferred garnishes.

Notes

  • Use thick tortillas to prevent sogginess during slow cooking.
  • Layer ingredients carefully to ensure balanced flavor and texture in each bite.
  • Drain beans and olives to avoid excess liquid that can make the casserole watery.
  • Adjust seasoning before serving, as slow cooking can mellow spices.
  • Allow the casserole to rest 10–15 minutes after cooking for easier slicing and serving.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 4 to 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten Free (when using certified gluten-free corn tortillas and sauce)

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of casserole)
  • Calories: 400 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 6 g
  • Protein: 35 g
  • Cholesterol: 85 mg

Keywords: Crock Pot, Chicken Enchilada Casserole, Slow Cooker, Mexican, Easy Dinner, Family Friendly, Gluten Free Option