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how slow cooker crockpot chicken enchilada casserole.
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5 from 1 votes

Crockpot Chicken Enchilada Casserole - Cheesy!

Perfect for busy weeknights and family dinners, our easy-to-make Crockpot Cheesy Chicken Enchilada Casserole is a flavorful, effortless dinner!
Prep Time10 minutes
Cook Time4 hours
Course: Casseroles, Chicken Recipes, crockpot, Main Dishes, Slow Cooker
Cuisine: Mexican
Keyword: chicken, crockpot, mexican, slow cooker
Servings: 6 people
Calories: 646kcal
Author: Trisha Haas - Salty Side Dish

Equipment

  • Crock Pot

Ingredients

  • 6 chicken thighs boneless, skinless
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. ground black pepper
  • 20 oz. red enchilada sauce
  • 15.25 oz. corn can, drained
  • 15.5 oz. black beans can, drained and rinsed
  • 1 onion medium- chopped
  • 2 cups shredded cheese Colby Jack, Pepper Jack, or Mexican Blend

Serving

  • 6 servings rice cooked

Instructions

  • Spray the crock pot with nonstick cooking spray or add a slow cooking liner.
  • Place Chicken Thighs: Lay boneless, skinless chicken thighs in a single layer in the slow cooker.
  • Add Seasoning and Ingredients:
    Sprinkle the chicken evenly with garlic powder, paprika, salt, and pepper. Pour the enchilada sauce over the chicken. Add a drained can of corn, a drained and rinsed can of black beans, and chopped medium onion on top of the sauce.
  • Cooking Procedure: Cover the slow cooker. Set to cook on high for 4 hours.
  • Shred and Mix: Once cooking is complete, use two forks to shred the chicken directly in the slow cooker. Stir thoroughly to mix all the ingredients well.
  • Add shredded cheese on top and add lid back to crock pot. Let cheese melt for 10-15 minutes.
  • Serve chicken enchilada casserole over the top of cooked rice, inside of flour tortillas (as a soft shell taco), or over crunchy corn tortilla chips (as a nacho topping).

Notes

How best to serve: Slow cooker chicken enchilada casserole is wonderful served over cilantro lime rice or tortilla chips. It can also be stuffed inside cooked corn taco shells or flour shells. 
Toppings: We recommend salsa, sour cream, sliced black olives, and guacamole. 
Side dishes - We recommend refried beans or street corn. 

Nutrition

Serving: 1thigh | Calories: 646kcal | Carbohydrates: 60g | Protein: 39g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1463mg | Potassium: 743mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 8mg | Calcium: 228mg | Iron: 4mg