Description
Crockpot Chicken Enchilada Casserole is a crowd-pleasing dish that combines tender chicken, zesty enchilada sauce, and melted cheese for a delicious, hassle-free meal. Perfect for busy weeknights, this one-pot wonder allows you to spend less time in the kitchen and more time enjoying your evening. With customizable toppings and flavors that everyone loves, this casserole is sure to become a family favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 6 corn tortillas
- 1 can (15 oz) black beans, rinsed
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro for garnish (optional)
Instructions
- Chop onions and bell peppers into small pieces.
- In your crockpot, layer half of the chicken at the bottom followed by half of each ingredient: black beans, tortillas (torn into pieces), veggies, cheese, and enchilada sauce.
- Repeat with the remaining ingredients, finishing with a generous amount of shredded cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: Low (6-8 hours) or High (3-4 hours)
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg