Description
Crockpot Chicken Enchilada Casserole is the ultimate comfort food that brings warmth and joy to any gathering. This hearty dish features tender chicken simmered in a tangy enchilada sauce, layered with gooey cheese and colorful veggies. Perfect for busy weeknights or festive occasions, this easy-to-make casserole will have your family eagerly awaiting dinner!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 cup chopped bell peppers (mixed colors)
- ½ cup sour cream (for serving)
Instructions
- Prepare your ingredients by chopping bell peppers and rinsing black beans.
- Spray the crockpot with nonstick spray. Start layering half of the corn tortillas at the bottom.
- Add half of the shredded chicken, followed by half of the black beans and chopped bell peppers. Pour half of the enchilada sauce over this layer.
- Repeat the layering process with another set of tortillas, chicken, beans, and peppers. Finish with the remaining enchilada sauce and top with cheese.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Serve topped with sour cream or cilantro.
- 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: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg