Description
Crockpot Chicken Enchilada Casserole is a warm, comforting dish that combines tender shredded chicken, gooey cheese, and zesty enchilada sauce. This one-pot meal is perfect for busy weeknights or cozy weekends, offering layers of flavor and texture that will delight your taste buds. With minimal prep time and the convenience of a slow cooker, this casserole makes it easy to serve a delicious dinner that family and friends will rave about. Customize it with your favorite ingredients for a truly unique experience!
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup enchilada sauce
- 6 corn tortillas, torn into strips
- 2 cups shredded cheese (mix of cheddar and Monterey Jack)
- 1 can (15 oz) black beans, rinsed and drained
- ¼ cup fresh cilantro, chopped
Instructions
- Season chicken breasts with salt and pepper; place in the bottom of the Crockpot.
- Pour enchilada sauce over the chicken until fully covered.
- Layer torn corn tortillas on top of the chicken, followed by black beans and a sprinkle of cheese.
- Cook on low for 6 hours or high for 3-4 hours until chicken shreds easily.
- About 30 minutes before serving, add more cheese on top to melt.
- Garnish with freshly chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg