Description
Delight in a comforting bowl of Crockpot Chicken Enchilada Casserole, where tender chicken meets layers of zesty enchilada sauce, black beans, sweet corn, and gooey cheese. This easy-to-make dish is perfect for busy weeknights, effortlessly bringing your family together with its vibrant flavors and satisfying textures. Just set it and let the slow cooker do the work while you enjoy your evening!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 2 cups tortilla chips, crushed
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Gather all ingredients on your counter for an organized cooking process.
- In the crockpot, layer half of the chicken breasts at the bottom. Top with half of the enchilada sauce, black beans, corn kernels, and cheese. Repeat all layers until ingredients are used up.
- Cover the crockpot with the lid. Cook on low for 6-8 hours or high for 3-4 hours until flavors meld beautifully.
- About 30 minutes before serving, sprinkle crushed tortilla chips on top followed by extra cheese. Cover again until melted and bubbly.
- Serve in bowls or plates, garnished with fresh cilantro and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 75mg