Chicken Enchilada Crock Pot Meal: Your Next Easy Dinner Hero
This cozy Chicken Enchilada Crock Pot Meal is the perfect dump-and-go slow cooker dinner. Rich, cheesy, and packed with Tex-Mex flavors, it’s ideal for busy weeknights, family gatherings, or make-ahead meal prep.
Ingredients
- 2 cups cooked shredded chicken fresh, rotisserie, or canned
- 1 can enchilada sauce 15 oz
- 1 can black beans drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 small onion chopped
- 1 can chopped green chilies optional
- 1 packet taco seasoning
- 6 corn tortillas cut into strips
- 1½ cups shredded cheese or dairy-free alternative
Instructions
- 1. Spread a thin layer of enchilada sauce on the bottom of your slow cooker.
- 2. Layer half of the tortilla strips, then half of the chicken, beans, corn, onion, green chilies, taco seasoning, and cheese.
- 3. Repeat with remaining ingredients.
- 4. Top with remaining enchilada sauce and cheese.
- 5. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- 6. Let rest 15 minutes before serving. Top with desired garnishes.
Notes
This recipe works perfectly with canned chicken for convenience.
Swap tortillas for crushed tortilla chips for a fun texture twist.
To make it dairy-free, use your favorite plant-based shredded cheese.