Can I make this in the Instant Pot?

Yes! Sauté the onions and garlic in the Instant Pot, add all ingredients (except tortillas and cheese), and pressure cook on high for 20 minutes . Release naturally, shred the chicken, stir in tortillas and cheese, then pressure cook for another 5–10 minutes .

What’s the best type of chicken to use?

Boneless, skinless thighs are the most forgiving and flavorful. Chicken breasts work well too, but be careful not to overcook.

Is it okay to use flour tortillas instead?

You can, but they tend to get softer and may become gummy. Corn tortillas are sturdier and add authentic flavor.

Can I add veggies like bell peppers or zucchini?

Absolutely! Sauté veggies like diced bell peppers or zucchini with the onions for extra nutrition and flavor.

How spicy is this recipe?

It’s mild by default. Spice it up by adding chipotle peppers , spicy enchilada sauce , or topping with jalapeños .

Crockpot Chicken Enchilada Casserole

Name: Crockpot Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Mexican-American
Ingredients: 1 lb boneless, skinless chicken thighs or breasts; 1 tsp avocado oil or olive oil; 1/2 medium onion, chopped; 2 garlic cloves, finely chopped; 1 tsp ground cumin; 1 tsp kosher salt; 2 cups enchilada sauce (homemade or store-bought); 1/4 cup sour cream; 1/4 cup water; 1 can (15 oz) low-sodium black beans, rinsed and drained; 4 corn tortillas, cut into strips; 1 cup shredded cheese (Mexican blend, Monterey Jack, or mozzarella); Sliced jalapeños and chopped fresh cilantro for topping (optional); Optional toppings: sliced avocado, crema or extra sour cream, cilantro lime rice

Crockpot Chicken Enchilada Casserole

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Crockpot Chicken Enchilada Casserole is a comforting, easy-to-make Tex-Mex dish made with shredded chicken, black beans, enchilada sauce, tortillas, and cheese, slow-cooked to perfection. Perfect for busy weeknights or meal prep.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 6 servings
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican-American
Diet: Gluten Free

Ingredients

1 lb boneless, skinless chicken thighs or breasts
1 tsp avocado oil or olive oil
1/2 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp kosher salt
2 cups enchilada sauce (homemade or store-bought)
1/4 cup sour cream
1/4 cup water
1 can (15 oz) low-sodium black beans, rinsed and drained
4 corn tortillas, cut into strips
1 cup shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
Sliced jalapeños and chopped fresh cilantro for topping (optional)
Optional toppings: sliced avocado, crema or extra sour cream, cilantro lime rice

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Instructions

Heat oil in a skillet over medium heat. Add chopped onion, garlic, cumin, and salt. Sauté until softened and browned, about 5 minutes.
Transfer sautéed mixture to the slow cooker. Add enchilada sauce, sour cream, and water. Stir to combine.
Fold in the rinsed black beans until well coated.
Place the chicken into the slow cooker, nestling it into the sauce mixture.
Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until the chicken is tender.
Shred the chicken directly in the pot using two forks.
Stir in the tortilla strips, sprinkle cheese over the top, and cover again.
Cook for another 30 minutes until the cheese is melted.
Serve hot, garnished with jalapeños, cilantro, and optional toppings like avocado or crema.

Notes

Sautéing onions and garlic first enhances flavor—don’t skip this step.
Corn tortillas are preferred over flour for better texture.
Use rotisserie chicken for a quicker version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Add veggies like bell peppers or zucchini to boost nutrition.

Find it online: https://recipeshots.com/crockpot-chicken-enchilada-casserole/