Description
Crockpot Chicken Enchilada Casserole is a vibrant, flavorful dish that transports you to a Mexican fiesta with every bite. This easy-to-make casserole combines tender chicken, zesty enchilada sauce, and layers of cheesy goodness, perfect for weeknight dinners or gatherings. With just a few simple ingredients and minimal prep time, you can create a comforting meal that friends and family will love. Let your slow cooker do the work while you enjoy the delightful aromas filling your kitchen!
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 6 corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup sour cream or Greek yogurt
- 1 tsp ground cumin
- 1 tsp chili powder
- Optional: chopped fresh cilantro for garnish
Instructions
- Prepare your ingredients by dicing vegetables and shredding cheese.
- In your crockpot, layer the bottom with tortillas, followed by chicken breasts, black beans, corn, enchilada sauce, and cheese. Repeat the layers until all ingredients are used.
- Sprinkle cumin and chili powder between layers for added flavor.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, remove the lid and add more cheese on top; cover until melted.
- Serve with sour cream or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg