Description
Crockpot Chicken Enchilada Casserole is the ultimate comfort food, combining tender chicken, zesty enchilada sauce, and layers of tortillas, beans, and cheese for a hearty dish that’s perfect for busy weeknights or gatherings. With its enticing aroma and vibrant colors, this casserole is not only delicious but also customizable to suit any palate. Simply throw everything in the Crockpot and let it do the magic while you relax!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 2 cups crushed tortilla chips
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream (optional)
Instructions
- Gather and prep all ingredients: chop chicken into bite-sized pieces and rinse black beans.
- In your Crockpot, layer half of the crushed tortilla chips at the bottom, followed by half of the chicken pieces.
- Add black beans and corn on top of the chicken layer.
- Pour half of the enchilada sauce over this layer.
- Repeat layering with remaining ingredients: chips, chicken, beans, corn, sauce, finishing with a generous sprinkle of cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Once done, remove the lid and let cool slightly before serving. Garnish with fresh cilantro and serve with sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg