Get the taste of green chile chicken enchiladas in the crockpot. The green chile sour cream sauce is to die for!

Need an idea for dinner tonight? Got you covered! This slow cooker enchilada casserole takes just a few minutes to throw together, and can cook while you work/take care of your other responsibiltites. It’s a great way to keep the entire family fed, even on busy weeknights. 

Ingredients

You only need a few simple ingredients for this recipe. Bet you can find them at your local grocery store!

• Shredded Chicken: You can use any pre-cooked chicken and just shred it — leftover chicken works great.  I used leftover rotisserie chicken.
• Green Chile Enchilada Sauce: You’ll need 1 can of green chile enchilada sauce. You can also use red enchilada sauce for a different take. 
• Green Chiles: You’ll need 8 oz of chopped green chilies. You can use any heat level you’d like. I like to buy one 4 oz can of milk and one 4 oz can of hot. That’s the perfect heat level for my family!
• Black Beans:Black beans can be subbed with pinto beans. Feel free to use dry beans instead of canned, but you will need to cook the dry beans first.  
• Corn Tortillas: I recommend yellow corn tortillas for this. They will get soft, but not mushy. Flour tortillas tend to become basically mush, so I don’t recommend them. 
• Shredded Cheese: You can use any Mexican blend of cheese you’d like here. Mine has cheddar cheese and Monterey Jack.  
• Sour Cream: If you’d like to lighten this up, you can use low-fat sour cream, or even dairy-free sour cream. I use the full-fat stuff. 

Instructions

Step 1 | Make the Filling

First, set aside about 1/4 cup enchilada sauce. You’re going to use that in the sour cream sauce later. 

Then, in a medium bowl, combine the remaining green enchilada sauce, green chiles, drained black beans, shredded chicken, 1/2 cup of the cheese, and 2 tbsp of sour cream. 

Step 2 | Layer

Spray your crockpot with cooking spray. Then, cover the bottom of the crock pot with tortillas. I tear the tortillas in half to make them fit my slow cooker better, like this: 

Your next layer is filing. You’re going to spread half of the chicken filling over the tortillas. 

Add another layer of tortillas. Then a second filling layer. 

Finally, you’re going to add one last layer of tortillas (that’s 3 layers of tortillas, in case you were wondering). 

Over the tortillas, sprinkle the remaining cheese. 

Step 3 | Cook

Once you’ve added the cheese, it’s time to cook! Place the lid on the slow cooker and let your delicious chicken enchilada casserole cook for 3-4 hours on low. That cheesy goodness will melt and get all gooey, and the flavors in the filling will get meld and it will smell sooooo good!

Step 4 | Make the Sauce

In a small bowl, combine the remaining sour cream and that 1/4 cup enchilada sauce you saved in step 1. This is your sour cream sauce, and you will drizzle it over every serving of casserole. It adds a burst of flavor and creaminess that just hits the spot!

Step 5 | Enjoy!

To serve your casserole, plate up a slice of enchilada goodness, put a plop of green chile sour cream sauce on the top, and then add your favorite toppings. We love diced jalapenos, fresh cilantro, chopped green onions, chopped green chilies, and black olives. 

For sides, this goes well with refried beans, a side of Mexican rice, or even Mexican street corn.