Description
Crockpot Chicken Enchilada Casserole is a delightful dish that captures the essence of Mexican flavors in a simple, hearty meal. With layers of tender chicken, zesty enchilada sauce, and gooey cheese, this casserole is perfect for busy weeknights or festive gatherings. Just set it in your Crockpot and let the magic happen—your kitchen will be filled with an irresistible aroma that will have everyone eagerly anticipating dinner!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups medium-spicy enchilada sauce
- 8 fresh corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1 cup sour cream (for serving)
- ¼ cup chopped cilantro (for garnish)
Instructions
- Gather all ingredients on the counter for easy access.
- Layer half of the corn tortillas in the bottom of your Crockpot.
- Add shredded chicken and black beans on top of the tortillas.
- Pour half of the enchilada sauce over the layered ingredients.
- Sprinkle with cheese generously and repeat layers with remaining tortillas, chicken, beans, sauce, and cheese.
- Cook on low for 4-6 hours or high for 2-3 hours until bubbly and cooked through.
- Serve hot topped with sour cream and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 casserole (approx. 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg