Crockpot Chicken Enchilada Casserole
Corn tortillas layered with shredded chicken, beans, and red enchilada sauce, lasagna style.
Crockpot Chicken Enchilada Casserole
Course: Main CourseDifficulty: Easy6
servings20
minutes4
hoursCorn tortillas layered with shredded chicken, beans, and red enchilada sauce, lasagna style.
Ingredients
2 cups cooked shredded chicken
1 can (19 oz) red enchilada sauce
10 corn tortillas, quartered
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 can (4 oz) diced green chiles
2 cups shredded Monterey Jack, divided
½ cup sour cream
Salt to taste
Sliced avocado to serve
Lime wedges and chopped cilantro to finish
Directions
- Gather and measure everything before you start, so nothing waits on the counter.
- Spoon a thin layer of sauce over the bottom of the greased insert.
- Layer a third of the tortillas, then chicken, beans, corn, chiles, sauce, and a handful of cheese.
- Repeat twice, ending with tortillas and sauce.
- Cook 4 hours on LOW.
- Top with the remaining cheese, cover 10 minutes, and serve with sour cream.
- Check that the sauce has soaked into the tortillas and the edges are bubbling.
- Let the casserole rest 10 minutes with the lid off so the layers set.
- Scoop with a wide spoon straight down to the bottom, so each serving has every layer.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Corn tortillas hold together; flour tortillas go gummy.
Why corn tortillas
Corn tortillas soak up the sauce and hold together like pasta in a lasagna. Flour tortillas go gummy and fall apart in a long cook.
Quartering them helps fill the corners of the pot.
Chicken Enchilada Casserole: swaps
Rotisserie chicken works well as the cooked chicken. Pepper Jack can replace Monterey Jack. Green enchilada sauce makes a tangy version. Do not use flour tortillas.
Add a thin layer of sauce to the bottom so the first layer does not stick.
Serve and store
Avocado, lime and cilantro finish it. Let the casserole rest before scooping, so the layers hold. Leftovers reheat well in the microwave, and a spoonful of sauce keeps them moist.
A mistake to avoid
Skipping the rest. Straight from the pot the layers slide apart. Give the casserole ten minutes with the lid off, and the sauce settles into the tortillas. Scoop down to the bottom so every plate gets the beans, chicken and cheese.
Fresh lime juice squeezed over the top wakes up the whole dish just before serving.
Crockpot Chicken Enchilada Casserole at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 11, led by cooked shredded chicken, (19 oz) red enchilada sauce, corn tortillas, (15 oz) black beans
Tips for Crockpot Chicken Enchilada Casserole
Corn tortillas hold together; flour tortillas go gummy.
Crockpot Chicken Enchilada Casserole FAQ
How long does Crockpot Chicken Enchilada Casserole take?
Crockpot Chicken Enchilada Casserole takes 4 hours of cooking after 20 minutes of prep.
How many people does Crockpot Chicken Enchilada Casserole serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken Enchilada Casserole?
11 ingredients, led by cooked shredded chicken, (19 oz) red enchilada sauce, corn tortillas, (15 oz) black beans. Amounts are in the recipe card above.
Part of: 10 Crockpot Casserole Recipes for Dinner
