Description
Crockpot Chicken Enchilada Casserole is the ultimate comfort food that combines tender chicken, zesty enchilada sauce, and gooey cheese in a hearty, satisfying dish. Perfect for busy weeknights, this easy-to-make casserole offers vibrant flavors and a delightful aroma that fills your home. Whether you’re hosting friends or enjoying a cozy night in, this recipe guarantees smiles around the dinner table. Customize it with your favorite ingredients for a personalized touch!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups canned enchilada sauce
- 6 corn tortillas
- 1 cup black beans (rinsed)
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 cup fresh bell peppers (chopped)
- 1 medium onion (chopped)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients: Chop bell peppers and onion into bite-sized pieces.
- Sauté onions in a skillet over medium heat until translucent; add bell peppers until softened.
- Layer chicken breasts in the bottom of the crockpot; pour enchilada sauce over them.
- Tear corn tortillas into strips and layer over the chicken.
- Sprinkle black beans and then cheese on top.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low (or 3 hours on high)
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg