Crockpot Enchiladas
Serves 6
15 mins prep
0 mins total
This easy Chicken Enchilada Casserole with tortillas, black beans, and melty cheese is the ultimate weeknight comfort food! Packed with protein and layered with Mexican-inspired flavor, it’s family-friendly, meal prep–approved, and comes together in under an hour.
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Layer the base: Place chicken, onion, garlic, cumin, paprika, and salt in the slow cooker. Add black beans and corn.
Make the sauce: In a bowl, whisk together enchilada sauce and sour cream. Pour evenly over the chicken mixture.
Cook: Cover and cook on LOW 4–6 hours or HIGH 2–3 hours, until chicken is fully cooked and tender.
Shred & mix: Remove chicken, shred with two forks, then return it to the slow cooker with the tortilla strips. Stir everything together so the sauce coats the chicken and tortillas.
Add cheese: Sprinkle cheese over the top, cover, and let melt for about 5–10 minutes.
Serve: Scoop into bowls or plates and top with cilantro, jalapeños, avocado, or lime juice.