Description
A delicious and easy-to-make Crockpot Chicken Enchilada Casserole that combines tender chicken, enchilada sauce, and cheese for a comforting meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Pour the enchilada sauce over the chicken.
- Add the black beans, corn, cumin, chili powder, salt, and pepper.
- Layer the tortilla strips on top of the mixture.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes of cooking, sprinkle the shredded cheese on top and cover until melted.
- Serve warm and enjoy!
Notes
- For added flavor, you can sauté onions and garlic before adding them to the crockpot.
- Feel free to customize with your favorite toppings like sour cream, avocado, or cilantro.
- This dish can be made ahead of time and stored in the refrigerator before cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg