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–+ servings
Plate of crock pot chicken enchilada casserole made in the crock pot.
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4.72 from 7 votes

Crockpot Chicken Enchilada Casserole

Get all the flavors of your favorite enchilada dinner in this easy one-pot Crockpot Chicken Enchilada Casserole recipe - no rolling tortillas or baking required!  Just layers of tortillas, tender chicken, and cheesy goodness that your whole family will love.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner | Lunch
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Calories: 422kcal
Author: Nancylynn

Ingredients

  • 2 cups tomato sauce
  • ¾ cups low sodium chicken broth
  • 4 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 tsp salt plus more for chicken
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • 1.5 pounds chicken breast
  • 2 cups diced green bell pepper
  • ½ cup diced onion
  • 6 thin corn tortillas I use Mission brand - 3 for 1 yellow
  • 1 cup black beans
  • ⅔ - 1 1/3 cups of freshly shredded cheddar cheese

Toppings

  • plain Greek yogurt, cilantro, fresh pico de gallo, diced avocado

Instructions

  • Mix tomato sauce, spices, salt, and broth together.
  • Add chicken, bell peppers, onions, and beans into crock pot. Sprinkle with a pinch of salt. Pour enchilada sauce over the chicken and veggies. Stir.
  • Cook for 6-8 hours on low heat or 2-4 hours on high heat
  • After cook time, shred chicken using two forks. You can do this right in the crockpot or in a separate bowl if it’s easier.
  • Stir chicken and sauce. Then stir in 1 cup of cheese.
  • Using a pizza cutter or a sharp knife, slice corn tortillas into 8 small triangles. Stir tortillas into cheesy chicken mixture. Top with the remaining cheese. Cover crock pot and allow cheese to melt for another 10-20 minutes.
  • Serve with a drizzle of plain greek yogurt and topped with fresh cilantro, fresh pico de gallo, and diced avocado.

Notes

21 Day Fix:  1 RED, 1 1/4 GREEN, 1 YELLOW, 1/2-1 BLUE** (per serving)
WW: 7 points plus optional toppings (per serving) [Calculated using reduced fat cheddar cheese]
**I enjoy this with the full amount of cheese or slightly reduced to 1 cup + some diced avocado on top. 
**If you want to reduce the blue: 
⅔ cup total cheese = ½ BLUE per serving
1 cup total cheese + 2 Tbsp diced avocado = 1 BLUE per serving

Nutrition

Calories: 422kcal | Carbohydrates: 39g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1066mg | Potassium: 1460mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1549IU | Vitamin C: 73mg | Calcium: 163mg | Iron: 4mg