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Crockpot Chicken Enchilada Casserole: The Ultimate Cheesy Slow Cooker Comfort Meal

Crockpot chicken enchilada casserole with melted cheese, red sauce and black olives in an ivory slow cooker
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This Crockpot Chicken Enchilada Casserole features tender shredded chicken, black beans, and corn saturated in a rich red sauce, topped with a bubbling blanket of melted cheddar and Monterey Jack cheese.

Ingredients

Scale
  • 1.5 lbs Boneless Skinless Chicken Breasts (680g)
  • 28 oz Red Enchilada Sauce (794g, thick and glossy)
  • 1 cup Golden Corn Kernels (165g, canned or frozen)
  • 15 oz Black Beans (425g can, drained and rinsed)
  • 1.5 cups Sharp Orange Cheddar Cheese (170g, shredded)
  • 1 cup Monterey Jack Cheese (115g, shredded)
  • 1/4 cup Fresh Cilantro (10g, finely chopped)
  • 1/2 cup Sour Cream (120g, for dolloping)
  • 1 tsp Sea Salt (5g)
  • 1/2 tsp Black Pepper (2g)
  • 1 tsp Garlic Powder (3g)

Instructions

  1. Place chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and garlic powder.
  2. Pour the red enchilada sauce over the chicken. Add the drained black beans and corn kernels. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  3. Once cooked, remove chicken and shred with two forks. Return to the crockpot and stir until glossy and saturated in sauce.
  4. Top with a heavy layer of cheddar and Monterey Jack. Cover and cook 15-20 minutes until bubbling and golden-brown near the edges.
  5. Scatter finely chopped cilantro and add dollops of sour cream before serving directly from the ceramic insert.

Nutrition

Find it online: https://recipenly.com/crockpot-chicken-enchilada-casserole/