Crock Pot Chicken Enchilada Casserole


  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 can (10 oz) red enchilada sauce
  • 1 can (4 oz) diced green chilies
  • 1 cup diced onion
  • 1 cup diced bell peppers (a mix of colors)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup reduced-fat shredded Mexican cheese blend
  • 8 small whole wheat tortillas (6-inch diameter)
  • Fresh cilantro, chopped (for garnish)
  • Non-stick cooking spray


  1. Prepare the Crock Pot:
    • Lightly coat the inside of your slow cooker with non-stick cooking spray.
  2. Layer the Ingredients:
    • In a bowl, mix together shredded chicken, diced onion, diced bell peppers, black beans, corn, cumin, chili powder, salt, and pepper.
    • In the slow cooker, spread a thin layer of enchilada sauce.
    • Place two tortillas at the bottom, overlapping if needed.
    • Add a portion of the chicken mixture over the tortillas.
    • Drizzle enchilada sauce and sprinkle cheese over the chicken layer.
    • Repeat layers, finishing with a layer of cheese on top.
  3. Cook in the Crock Pot:
    • Cook on low for 4-6 hours or until the cheese is melted, and the casserole is heated through.
  4. Serve:
    • Carefully scoop servings from the slow cooker.
    • Garnish with fresh cilantro.

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