Description

Crockpot Chicken Enchilada Casserole is a delicious, hassle-free dish that transforms tender chicken and vibrant veggies into a mouthwatering meal. With layers of cheesy goodness and zesty enchilada sauce, this one-pot wonder is perfect for busy weeknights or cozy gatherings. Let the aromas fill your home as it simmers to perfection in your crockpot, leaving you with flavorful leftovers that taste even better the next day!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups enchilada sauce
6 corn or flour tortillas, cut into strips
2 cups shredded cheddar cheese
1 can (15 oz) black beans, rinsed and drained
1 cup diced bell peppers (any color)
1 cup chopped onion
2 tsp ground cumin
2 tsp chili powder
Fresh cilantro (optional)

Cook Mode Prevent your screen from going dark

Instructions

Chop onions and bell peppers.
In the crockpot, place half of the tortilla strips at the bottom. Layer half of the chicken, then half of the enchilada sauce.
Sprinkle black beans and bell peppers over chicken. Add half of the cheese, then repeat layers with remaining ingredients.
Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Shred chicken in the pot with two forks, mix gently, and serve hot with cilantro if desired.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 30g
Cholesterol: 70mg