Description
Crockpot Chicken Enchilada Casserole is the ultimate comfort dish that fuses convenience with rich flavors. This family-friendly recipe features succulent chicken simmered in zesty enchilada sauce, complemented by creamy cheese and layered with tortillas for a satisfying meal. Simply toss your ingredients into the slow cooker and let it work its magic while you enjoy your day. Perfect for busy weeknights or gatherings, this casserole is sure to become a staple in your home.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 20 oz red enchilada sauce
- 8 oz cream cheese
- 15 oz black beans
- 15 oz corn
- 4 oz diced green chiles
- 12 corn tortillas
- 3 cups shredded Mexican cheese blend
Instructions
- Place chicken breasts in the bottom of a slow cooker and pour 1 cup of enchilada sauce over them. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until tender.
- Shred the cooked chicken using two forks and return it to the crockpot, draining any excess liquid.
- Mix in cream cheese, black beans, corn, green chiles, and 1.5 cups of shredded cheese until well combined.
- Stir in half of the torn tortilla pieces, add another cup of enchilada sauce, and mix gently.
- Top with remaining tortilla pieces and cheese. Cook on LOW for an additional 30-45 minutes until bubbly.
- Let rest before serving; garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg