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Crockpot Chicken Enchilada Casserole


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  • Author: Luna Martinez
  • Total Time: 6 hours 15 minutes
  • Yield: Serves 6

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

Scale
  • 34 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

  1. Season chicken breasts with salt and pepper; place in the bottom of the Crockpot.
  2. Pour enchilada sauce over the chicken until fully covered.
  3. Layer torn corn tortillas on top of the chicken, followed by black beans and a sprinkle of cheese.
  4. Cook on low for 6 hours or high for 3-4 hours until chicken shreds easily.
  5. About 30 minutes before serving, add more cheese on top to melt.
  6. 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