Description
Crockpot Chicken Enchilada Casserole is a flavor-packed dish that combines tender chicken, zesty enchilada sauce, and gooey cheese, creating a comforting meal with minimal effort. Simply layer your ingredients in the crockpot and let it slow-cook to perfection while you enjoy your day. Ideal for busy weeknights or gatherings, it’s sure to impress family and friends alike!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar cheese
- 4 corn or flour tortillas, cut into strips
- 1 medium onion, diced
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Dice the onion and cut tortillas into strips.
- Layer half of the chicken at the bottom of the crockpot. Add half of the diced onion, black beans, and corn.
- Pour half of the enchilada sauce over the layers.
- Repeat with remaining chicken, onions, beans, corn, and top with the rest of the enchilada sauce.
- Sprinkle shredded cheddar cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Scoop portions into bowls and serve with avocado slices or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 60mg
Keywords: For a vegetarian option, substitute chicken with extra beans or vegetables. To add heat, incorporate jalapeños or diced green chiles.