Two things I dislike about making enchiladas:
One: Having to spend time prepping the meat and dirtying more dishes.
Two: Rolling each enchilada individually, then trying to dish them out once they’re cooked and failing, causing the insides to fall out.
Lucky for me (and you!), this recipe solves both of those problems.
The meat is prepped in the crockpot and we layer the ingredients rather than making individual enchiladas!
Win. Win.
If you liked my Green Chili Chicken & White Bean Enchilada Casserole, you’re going to love this one too!
Ingredients
Crockpot Chicken:
1 medium yellow onion, diced small
2 cloves fresh garlic, minced or pressed
1 jalepeno, minced (seeds & ribs removed or omit jalepeno together if you prefer it to be mild)
1 – 1.25 lb. thinly sliced, boneless, skinless chicken breasts
1 1/2 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. cumin
1 10 oz. can medium red enchilada sauce (mild can be substituted to reduce heat)
salt & pepper, to taste
Place all ingredients in a slow cooker and cook for 3-4 hours on low, or until chicken is fully cooked through and easily shredded with a fork.
Once chicken is shredded, add the following ingredients to the crockpot:
1 large green pepper, finely diced
1 15 oz. can no salt added, black beans, rinsed and drained
2 C. frozen sweet corn, thawed
Stir to evenly mix everything in the slow cooker, cover, then leave on low heat while you prepare the baking dish and layering ingredients.
Casserole Layering ingredients:
1 10 oz. can medium red enchilada sauce (mild can be substituted to reduce heat)
Small corn tortillas (I used approximately 30) you’ll have three layers, 5-6 tortillas per layer depending on how much overlap you desire
1 – 1 1/2 C. shredded, sharp cheddar cheese
Directions:
Follow directions above for cooking the chicken in the crockpot & adding the additional ingredients once chicken is shredded.
Once ready to prepare the casserole, spray a 9×13 glass baking dish with cooking spray. Preheat oven 350 degrees F.
Pour a small amount of enchilada sauce on the bottom of the baking dish and spread evenly.
Layer tortillas (5-6 tortillas), in a single layer over the sauce. They may overlap some, and you can tear to your preferred size if desired.
Next, spread 1/3 of the crockpot chicken mixture evenly over the tortillas.
Drizzle 1/3 of remaining sauce over the top of the chicken mixture.
Sprinkle with 1/3 of the cheese.
Repeat this layering process 2 more times (tortillas, chicken, sauce, cheese).
Feel free to add more cheese on the top depending on your cheese preferences!
Place the casserole in the oven, uncovered, and bake for 45-50 min or until the edges are bubbling and cheese is melted.
Serve warm and feel free to top with sour cream, green onions, or cilantro!