Description
Crockpot Chicken Enchilada Casserole is a comforting, hassle-free dish packed with bold flavors. Tender chicken simmers in zesty enchilada sauce, layered with tortillas and gooey cheese, making it the perfect meal for busy weeknights or gatherings. Just set it in your slow cooker and let the aromas fill your home while you enjoy time with family and friends. This delightful casserole is sure to be a hit, leaving everyone asking for seconds!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (10 oz) enchilada sauce
- 6 corn or flour tortillas, torn into pieces
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 can (15 oz) black beans, rinsed
- 1 medium sweet onion, chopped
- 1 cup bell peppers (any color), chopped
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Prep your ingredients by dicing the onion and bell peppers, and shredding the cheese.
- Place chicken breasts at the bottom of the crockpot.
- Layer chopped onions, bell peppers, black beans, cumin, and chili powder over the chicken.
- Pour enchilada sauce evenly on top.
- Layer torn tortillas and sprinkle shredded cheese over everything.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot with optional toppings like fresh cilantro or 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: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg