Description
Crockpot Chicken Enchilada Casserole is a delightful dish that combines tender chicken with flavorful enchilada sauce, black beans, corn, and gooey cheese. This one-pot wonder is perfect for busy weeknights, offering a comforting meal that the whole family will love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or thawed frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 2 cups crushed tortilla chips
- 1 can (14.5 oz) diced tomatoes with green chiles
- 2 tsp cumin
- 2 tsp chili powder
Instructions
- Spray the crockpot with nonstick cooking spray.
- Place chicken breasts in the bottom of the crockpot.
- Layer black beans, corn, diced tomatoes, and enchilada sauce over the chicken; stir gently.
- Sprinkle cumin and chili powder on top.
- Cook on low for 6-7 hours or until the chicken shreds easily with a fork.
- About 30 minutes before serving, add shredded cheese on top and sprinkle crushed tortilla chips; cover until cheese melts.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 85mg