Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (10 ounces) enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1 cup canned black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 6 small corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese
- Fresh cilantro, for garnish (optional)
Feel free to substitute chicken thighs for a richer flavor, or use flour tortillas if that’s what you have on hand. The beauty of home cooking is flexibility!
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- In a mixing bowl, combine the enchilada sauce, diced tomatoes with green chilies, corn, black beans, cumin, garlic powder, onion powder, salt, and pepper. Stir well.
- Pour the mixture over the chicken in the crockpot.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot.
- Stir in the tortilla strips and 1 cup of shredded cheese. Mix well until the cheese is melted and everything is well incorporated.
- Top with the remaining cheese, cover, and let it cook for an additional 15-20 minutes, or until the cheese is bubbly and melted.
- Garnish with fresh cilantro before serving, if desired.
From my kitchen to yours, here’s a tip: layering the tortillas throughout rather than just on top gives each bite the perfect balance of textures.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Chicken Enchilada Casserole, recipe, cooking, food
