How to make Crock Pot Chicken Enchilada Casserole via

Crock Pot Chicken Enchilada Casserole


Crock Pot Chicken Enchilada Casserole



  • 3 cups cooked chicken, cubed
  • 4 cups shredded Mexican Mix cheese, divided
  • 3 10 oz cans enchilada sauce
  • 10 flour tortilla
  • 15 oz can black beans
  • 15 oz can Fiesta Corn
  • 3.8 oz can sliced black olives
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin


  1. Sauté the onion in 1 tablespoon oil until translucent.
  2. Add garlic to the pan and sauté for 1 minute longer.
  3. Add 2 can of enchilada sauce and the cooked chicken to the pan.
  4. Simmer the chicken in the sauce for about five minutes then remove from heat.
  5. Grease the bottom of a six quart crock pot with oil.
  6. Cover the bottom of the crock pot with about a1/4 cup of chicken and enchilada sauce.
  7. Lay two tortillas in the bottom of the crock pot.
  8. Layer 1 cup of the chicken and sauce, 1/4 cup corn, 1/4 cup black beans, some olives and top with 1/2 cup of cheese.
  9. Repeat three more times.
  10. Top last layer with two more tortillas and pour the last can of enchilada sauce over the top.
  11. Cook for 4 hours on low.
  12. During the last 30 minutes of cooking time sprinkle the remaining 2 cups of cheese over the top and cook until the cheese has melted.
  13. Serve with sour cream and homemade Tomatillo Salsa.

  • Category: Crock Pot Recipes
  • Method: Slow Cooker
  • Cuisine: Mexican
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