Description
Indulge in the comforting flavors of this Crockpot Chicken Enchilada Casserole, where tender chicken meets zesty enchilada sauce and layers of gooey cheese. Perfect for busy weeknights, this dish is a delightful blend of spices and textures that will transport your taste buds to a fiesta in every bite. Simply toss your ingredients into the crockpot and let it work its magic while you unwind.
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 corn kernels (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup crushed tortilla chips
- 1 tsp cumin powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Spray the crockpot with nonstick cooking spray.
- Place the chicken breasts at the bottom and season with cumin, garlic powder, salt, and pepper.
- Layer black beans, corn, and half of the enchilada sauce over the chicken; stir gently.
- Pour the remaining enchilada sauce on top, cover, and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken in the crockpot using two forks; mix in half of the shredded cheese until melted.
- Top with crushed tortilla chips and remaining cheese; cover until melted (about 10 minutes).
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg