Description
Crockpot Chicken Enchilada Casserole is a delightful blend of tender chicken, zesty enchilada sauce, and creamy cheese, all simmered to perfection in your slow cooker. This one-pot wonder is perfect for busy weeknights or cozy gatherings, delivering a symphony of flavors that will leave everyone asking for seconds. With minimal preparation and maximum flavor, this casserole is a must-try for any comfort food lover.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 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 or Monterey Jack)
- 8 corn tortillas (or flour if preferred)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp olive oil
Instructions
- Grease the crockpot with nonstick spray.
- In a skillet over medium heat, sauté the chopped onion and minced garlic in olive oil until translucent (about 3-5 minutes).
- Layer the bottom of the crockpot with half of the tortillas. Add half of the chicken, followed by half of the black beans, corn, sautéed onion and garlic, enchilada sauce, and cheese.
- Repeat layers with remaining ingredients, finishing with cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until bubbling.
- Let cool slightly before serving; garnish with fresh cilantro or avocado if desired.
- Prep Time: 15 minutes
- Cook Time: Low for 6–8 hours or High for 3–4 hours
- Category: Main
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 casserole (approximately 250g)
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg