Crock-Pot Chicken Enchilada Casserole Recipe
This chicken enchilada casserole recipe brings the classic flavors of enchiladas into an easy dish cooked in a slow cooker. It’s a simple and hearty meal perfect for busy days.
Servings: 6 servings
Calories: 435kcal
Equipment
- 1 Crock-Pot
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups enchilada sauce, divided store-bought or homemade
- 1 can black beans, drained and rinsed (15 ounce can)
- 1 cup frozen corn
- 1 cup diced onion
- 8 small corn tortillas cut into strips
- 2 cups shredded Mexican blend cheese
- Optional toppings: chopped cilantro, sour cream, diced avocado, chives, or guacamole
Instructions
- Place the chicken breasts in the bottom of the crockpot. Season the chicken with cumin, garlic powder, chili powder, salt, and pepper. Pour 1 cup of the enchilada sauce over the chicken.
- Cover with the lid and cook on low for 3 hours, or until the chicken is cooked through. Shred the chicken using two forks.
- Add the black beans, corn, onion, and tortilla strips to the crockpot, mixing them with the chicken.
- Pour the remaining enchilada sauce over the mixture and sprinkle the shredded cheese evenly on top.
- Cover with the lid and cook on low for another 45 minutes to 1 hour, until the cheese is melted and bubbly.
- Serve with your favorite toppings.
Nutrition
Calories: 435kcal | Carbohydrates: 42g | Protein: 42g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1139mg | Potassium: 793mg | Fiber: 8g | Sugar: 7g | Vitamin A: 894IU | Vitamin C: 6mg | Calcium: 484mg | Iron: 3mg