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Close-up of shredded chicken in thick red sauce inside a black slow cooker for Crockpot Chicken Enchilada Casserole.

Crockpot Chicken Enchilada Casserole: The Ultimate Bubbly Slow Cooker Feast

A rich, gooey Crockpot Chicken Enchilada Casserole featuring shredded chicken, dark red sauce, and a bubbly Monterey Jack and Cheddar crust. Topped with fresh cilantro and green onions for the ultimate easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1.5 lbs Boneless Skinless Chicken Breasts approx 680g
  • 28 oz Red Enchilada Sauce thick, dark red variety
  • 15 oz Black Beans drained and rinsed
  • 1.5 cups Yellow Sweet Corn frozen or canned
  • 1 cup Sharp Cheddar Cheese shredded from block
  • 1 cup Monterey Jack Cheese shredded from block
  • 1/4 cup Fresh Cilantro minced
  • 3 whole Green Onions chopped

Equipment

  • 1 6-quart slow cooker Black ceramic insert preferred
  • 2 Two Forks For shredding chicken

Instructions
 

Primary Method
  1. Place seasoned chicken breasts in the bottom of the slow cooker and cover with 2 cups of enchilada sauce. Cook on LOW for 4 hours until tender.
  2. Remove chicken, shred with forks, and return to pot. Stir in remaining sauce, black beans, and corn until thick and dark red.
  3. Top with a thick blanket of Cheddar and Monterey Jack. Cover and cook on HIGH for 20 minutes until bubbly and glossy orange oil pools form.
  4. Scatter freshly chopped green onions and minced cilantro over the melted cheese right before serving.

Notes

Shred cheese from the block for a better melt.
Use a dark red sauce for the most authentic visual appearance.
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