Description
Crockpot Chicken Enchilada Casserole is a comforting, flavor-packed dish that combines tender chicken with zesty enchilada sauce, creamy cheese, and soft tortillas. This easy-to-make casserole is perfect for busy weeknights or family gatherings, offering a delightful taste of Mexico right at home. Let the slow cooker do the work while you enjoy the enticing aroma filling your kitchen, making every bite a warm hug for your taste buds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 6 corn or flour tortillas
- Fresh cilantro for garnish (optional)
Instructions
- Chop chicken into bite-sized pieces.
- In the crockpot, layer half of the chicken, followed by half of the enchilada sauce, black beans, corn, and a sprinkle of cheese.
- Repeat layers with remaining ingredients: chicken, sauce, beans, corn, and finish with cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until bubbly.
- Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg