Description
Indulge in the comforting warmth of a Crockpot Chicken Enchilada Casserole. This effortless one-pot meal combines tender chicken, savory enchilada sauce, and layers of gooey cheese, creating a deliciously satisfying dish perfect for any gathering. With vibrant colors and rich flavors, it’s sure to be a hit at your dinner table. Plus, it’s incredibly easy to customize based on your preferences!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups enchilada sauce (store-bought or homemade)
- 6 corn tortillas (torn into strips)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup bell peppers (sliced)
- ¼ cup fresh cilantro (chopped, for garnish)
- Sour cream (for serving)
Instructions
- Place chicken breasts in the crockpot and season with salt and pepper.
- Pour enchilada sauce over the chicken until well coated.
- Layer black beans, sliced bell peppers, and half of the shredded cheese on top.
- Tear corn tortillas into strips and layer them over the mixture.
- Cover with remaining enchilada sauce and sprinkle with the rest of the cheese.
- Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Garnish with fresh cilantro before serving and add sour cream as desired.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Main
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg