Description
Indulge in the rich flavors of Crockpot Chicken Enchilada Casserole, a perfect blend of tender chicken, zesty enchilada sauce, and melted cheese. This easy-to-make dish is ideal for busy weeknights or casual gatherings. With layers of colorful ingredients simmering together, it’s comfort food that brings everyone to the table and makes meal times memorable.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheese (Cheddar or Monterey Jack)
- 8 corn tortillas, cut into quarters
- 1 medium onion, chopped
- Fresh cilantro (optional, for garnish)
Instructions
- Spray the crockpot with nonstick spray.
- Sauté the chopped onion in a skillet over medium heat until translucent (about 5 minutes).
- Place the chicken breasts at the bottom of the crockpot; season with salt and pepper.
- Layer half of the enchilada sauce over the chicken, followed by black beans and corn. Add a layer of shredded cheese and top with tortilla quarters.
- Repeat layering until all ingredients are used.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until fully cooked.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 360
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg