Description
Crockpot Chicken Enchilada Casserole is a delightful, one-pot meal that brings the flavors of traditional enchiladas to your slow cooker. With layers of tender chicken, zesty enchilada sauce, and gooey cheese, this dish is a crowd-pleaser perfect for family dinners or gatherings. Simply toss in the ingredients and let your crockpot do the work while you relax. Each bite bursts with flavor, making it a go-to recipe for busy weeknights when comfort food is a must!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 6 corn or flour tortillas
- 2 cups shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces and rinsing the beans and corn.
- In the crockpot, layer the ingredients: start with tortillas at the bottom followed by chicken pieces, black beans, corn, enchilada sauce, and cheese. Repeat until all ingredients are used.
- Sprinkle cumin and chili powder between layers to enhance flavor.
- Cover and cook on low for 6-8 hours until chicken is tender.
- About 30 minutes before serving, add extra cheese on top and cover until melted.
- Serve hot topped with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 75mg