Easy Crock Pot Chicken Enchilada Casserole made with chicken, beans, corn, tortillas, and cheese. A simple slow cooker meal that fills up all the bellies.AN EASY CHICKEN CASSEROLE IN THE CROCK POTWe like to call this lazy enchiladas in my house. Its simple to make and you still get all the flavors that you know and love about regular enchiladas. This Slow Cooker Enchilada Casserole is an easy, customizable dinner thats perfect for busy days when you want something filling without a lot of prep or hassle. Its the perfect full meal all made in the crock pot!FREQUENTLY ASKED QUESTIONS:What to serve with Crock Pot Enchilada Casserole? This Crock Pot meal is meant to be a whole meal, but, I think it would be great served with rice and pinto beans. Or something more simple like steamed veggies and a salad. Can I make this in the oven instead? Sure, if you dont want to whip out the slow cooker, try my Baked Enchilada Casserole instead. What else can I add to this casserole? You can add diced bell peppers, jalapeos, or a can of diced green chilies for extra flavor. Top with sour cream, diced tomatoes, sliced black olives or guacamole. Whats the best way to store and reheat leftover Enchilada Casserole? Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat individual portions in the microwave in 30-second intervals until warmed through. For larger portions, reheat in a covered dish in the oven at 350F until hot. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)chicken breast if you like beef enchiladas, you can use ground beef instead. Just cook and crumble it first before adding it to the slow cooker. You can swap chicken breast for boneless, skinless chicken thighs if preferred.onioncarrots dont like or dont want carrots in this? Just leave it out.black beans I used canned beans and drained and rinsed them first. If you dont have black beans or like them, you can omit them or use pinto beans instead. corn If you dont like corn, leave it out. Or try using a can of Mexicorn!enchilada sauce Use mild, medium, or hot enchilada sauce depending on your spice preference. Also, if you have a good Homemade Enchilada Sauce recipe that you enjoy, that should work nicely too. tomato saucepacket taco seasoning you can use whatever brand of taco seasoning you like. I also like to use Homemade Taco Seasoning so I can control all the ingredients used, especially important and helpful if youre looking for ways to watch your sodium intake.flour or corn tortillas use whichever you prefer and have on hand. I used flour here but both work.shredded Mexican blend cheese Feel free to use cheddar, Monterey Jack, or any cheese blend you like.green onions I use these sliced green onions for garnish. If you dont have them or dont like them, you can leave them out. HOW TO MAKE CROCK POT ENCHILADA CASSEROLE:Add the chicken breast, diced onion, diced carrot, black beans, corn, enchilada sauce, tomato sauce, and taco seasoning to a 5-6 quart slow cooker. Stir everything together to combine.Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables.Add the quartered flour tortillas to the slow cooker and gently stir them into the mixture until evenly coated.Sprinkle the shredded Mexican blend cheese evenly over the top of the mixture. Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted. Once the cheese is melted, garnish with sliced green onions.Serve warm directly from the slow cooker and enjoy!CRAVING MORE RECIPES?Crock Pot Beef Enchilada CasseroleCrock Pot Chicken Enchilada SoupWhite Chicken Enchilada CasseroleGround Beef EnchiladasWhite Chicken Enchiladas for Two PrintCrock Pot Enchilada CasseroleAll the flavors you know and love from Enchiladas but in casserole form and all made in the Slow Cooker.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 4 hours hoursServings 6Calories 481kcalAuthor Brandie SkibinskiIngredients1 pounds chicken breast (about 2 large breasts)1 medium onion, diced2 medium carrots, peeled and diced15 ounce can black beans, drained and rinsed15.25 ounce can corn, drained10 ounces enchilada sauce8 ounces tomato sauce1 ounce packet taco seasoning6 (6-inch) flour or corn tortillas, cut into quarters (I used flour tortillas but both work)1 cups shredded Mexican blend cheese2 green onions, sliced (optional, for garnish)InstructionsAdd 1 pounds chicken breast, 1 medium onion, diced, 2 medium carrots, peeled and diced, 15 ounce can black beans, drained and rinsed, 15.25 ounce can corn, drained, 10 ounces enchilada sauce, 8 ounces tomato sauce and 1 ounce packet taco seasoning to a 5-6 quart slow cooker. Stir everything together to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked (internal temperature should be 165F degrees) and tender. Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables. Add 6 (6-inch) flour or corn tortillas, cut into quarters to the slow cooker and gently stir them into the mixture until evenly coated. Sprinkle t1 cups shredded Mexican blend cheese evenly over the top of the mixture. Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted.Once the cheese is melted, garnish with 2 green onions, sliced. Serve warm directly from the slow cooker and enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This cooks for 2 hours on high or 4 hours on low.NutritionCalories: 481kcal | Carbohydrates: 57g | Protein: 43g | Fat: 11g | Sodium: 1347mg | Fiber: 13g | Sugar: 11g