Description

Crockpot Chicken Enchilada Casserole is a delightful, hearty dish that brings the flavors of Mexico right to your dinner table. This easy slow cooker recipe layers tender chicken, zesty enchilada sauce, and plenty of cheese for a comforting meal that the whole family will love. Perfect for busy weeknights or weekend gatherings, this casserole is not only delicious but also customizable to suit your taste preferences. With minimal prep time and the magic of slow cooking, you can enjoy a flavorful dinner with little effort.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups enchilada sauce (store-bought or homemade)
8 corn tortillas
2 cups shredded cheese (cheddar and Monterey Jack blend)
1 can black beans (15 oz), rinsed
1 cup corn kernels (fresh or frozen)
1 onion, chopped
1 bell pepper, diced
1 tsp cumin
1 tsp chili powder
Cilantro for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Lightly spray the slow cooker with cooking spray.
Season the chicken breasts with salt and pepper and place them at the bottom of the slow cooker.
Pour half of the enchilada sauce over the chicken.
Layer black beans and corn on top.
Cut corn tortillas into quarters and layer them over the mixture.
Sprinkle half of the shredded cheese, followed by onions and bell peppers.
Pour the remaining enchilada sauce on top and add leftover cheese.
Cover and cook on low for 6-7 hours or high for 3-4 hours until bubbly.
Serve hot, garnished with fresh cilantro if desired.

Prep Time: 15 minutes
Cook Time: 6 hours on low or 3 hours on high
Category: Main
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 5g
Sodium: 680mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 30g
Cholesterol: 90mg