Description
Crockpot Chicken Enchilada Casserole is the ultimate comfort food that combines tender chicken, zesty enchilada sauce, and layers of gooey cheese, all slow-cooked to perfection. This hearty dish is not only effortless to prepare but also delivers restaurant-quality flavors right at home. Perfect for busy weeknights or festive gatherings, serve it with your favorite toppings for an unforgettable meal that will have everyone coming back for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 2 cups tortilla chips, crushed
- 1 tbsp olive oil
Instructions
- Gather all ingredients and chop any additional veggies like bell peppers or onions.
- Place chicken breasts at the bottom of the crockpot. Pour half of the enchilada sauce over the chicken.
- Layer black beans and frozen corn on top of the chicken, then drizzle with more enchilada sauce.
- Add a generous layer of shredded cheese over the mixture.
- Repeat layers until all ingredients are used, finishing with a final layer of cheese.
- Cover and cook on low for 6 to 8 hours or until chicken shreds easily with a fork.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg