Description
Crockpot Chicken Enchilada Casserole is the ultimate comfort food, combining tender chicken, zesty enchilada sauce, and gooey cheese for a deliciously satisfying meal. Perfect for busy weeknights, this easy-to-make dish fills your home with irresistible aromas and brings family and friends together around the dinner table. With layers of flavor and texture, it’s a guaranteed crowd-pleaser that will have everyone coming back for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 6 corn or flour tortillas, cut into triangles
- 1 tsp cumin
- 1 tsp chili powder
- Sour cream (optional for serving)
Instructions
- Spray the crockpot with nonstick cooking spray.
- Place chicken breasts at the bottom of the slow cooker.
- Pour enchilada sauce over the chicken, followed by black beans and corn; stir gently to combine.
- Layer half of the tortilla triangles on top, then sprinkle half of the shredded cheese.
- Repeat with another layer of tortillas, filling mixture, and the remaining cheese.
- Cover and cook on low for about 6 hours until everything is melted and bubbly.
- Shred chicken in the pot using two forks; stir before serving with optional sour cream on top.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg