Description
Indulge in a warm and flavorful Crockpot Chicken Enchilada Casserole that transforms your busy weeknights into a delightful fiesta! This dish features tender chicken simmered in zesty enchilada sauce, layered with black beans, corn, and gooey cheese.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 6 corn or flour tortillas, torn into pieces
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
Instructions
- Gather all ingredients and chop the chicken into bite-sized pieces.
- In your crockpot, layer half of the torn tortillas at the bottom followed by half of the chicken pieces, black beans, corn, enchilada sauce, and cheese. Repeat layers.
- Sprinkle cumin, chili powder, and garlic powder over each layer generously.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Let rest for about 15 minutes after cooking before serving.
- Serve with fresh cilantro or avocado slices if desired.
Notes
- Perfect for family dinners or gatherings.
- Easy to prepare and sure to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg