Description
Crockpot Chicken Enchiladas Casserole is the ultimate comfort meal, perfect for busy weeknights and family gatherings. This hearty dish features tender chicken simmered in zesty enchilada sauce, combined with beans, corn, and plenty of gooey cheese—all cooked to perfection in your slow cooker. With just a few minutes of prep time, you can set it and forget it, allowing the flavors to meld beautifully while you go about your day. Whether you’re serving it at a casual dinner or a festive get-together, this easy-to-make casserole will quickly become a household favorite.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire-roasted tomatoes
- 4.5 ounces green chiles
- 15 ounces black beans (drained)
- 1 cup frozen corn
- 1 cup shredded cheese (Mexican blend or cheddar)
- 6 small corn tortillas (cut into wedges)
Instructions
- Place chicken breasts in the crockpot and pour in enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cover and cook on low for 4-6 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken directly in the crockpot using two forks.
- Stir in half of the cheese, black beans, corn, and tortilla wedges; top with remaining cheese.
- Cover and cook for an additional 20-30 minutes until heated through and cheese is melted.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 785mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg