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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: 7 Comforting Layers

A hearty and flavorful casserole made with chicken, enchilada sauce, and cheese, cooked slowly in a crockpot.

  • Total Time: 6-8 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 pounds chicken breast
  • 1 can enchilada sauce (15 oz)
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 onion, diced
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts in the crockpot.
  2. Add enchilada sauce, black beans, corn, diced tomatoes, onion, cumin, garlic powder, salt, and pepper.
  3. Stir to combine all ingredients.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. About 30 minutes before serving, shred the chicken in the crockpot and mix well.
  6. Sprinkle shredded cheese on top and cover until melted.

Notes

  • Serve with tortillas or over rice.
  • Garnish with cilantro or sour cream if desired.
  • Author: Ana
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: Crockpot Chicken Enchilada Casserole