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. Topped off with spices for an extra kick, this casserole is as comforting as it is satisfying. Perfect for family dinners or gatherings, it’s easy to prepare and sure to please everyone at the table.
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.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg