Description

Crockpot Chicken Enchilada Casserole is a delightful, hearty dish that combines tender shredded chicken, zesty enchilada sauce, and layers of gooey cheese with colorful vegetables. Perfect for busy weeknights or festive gatherings, this easy-to-make casserole offers restaurant-quality flavors with minimal effort. Simply toss the ingredients into your slow cooker and let it do the work, resulting in a warm meal that will have everyone asking for seconds.

Ingredients

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4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 cup bell peppers, diced
1/2 cup fresh cilantro, chopped (for garnish)
2 cups shredded cheese (Monterey Jack and cheddar blend)
1/2 cup sour cream

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Instructions

Dice the bell peppers and drain the black beans and corn.
Place the chicken in the bottom of the crockpot; pour half of the enchilada sauce over it.
Layer black beans, corn, diced bell peppers, and half of the shredded cheese on top.
Drizzle remaining enchilada sauce over the layers; add remaining cheese on top.
Cover and cook on low for 6 hours or high for 3 hours until chicken shreds easily.
Shred chicken inside the pot and stir to combine all ingredients.
Serve in bowls topped with fresh cilantro and a dollop of sour cream.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl (about 300g)
Calories: 450
Sugar: 5g
Sodium: 850mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 34g
Cholesterol: 90mg