Description
Indulge in the comforting flavors of our Crockpot Chicken Enchiladas Casserole, a perfect choice for busy weeknights or special gatherings. This dish features tender, shredded chicken simmered with zesty enchilada sauce, hearty black beans, sweet corn, and a generous layer of melted cheese. Gluten-free and easy to prepare, simply toss the ingredients into your slow cooker and let it work its magic while you go about your day. Ideal for meal prep or family dinners, this casserole is sure to become a favorite at your table.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire-roasted tomatoes
- 4.5 ounces green chiles
- 1 can (15 ounces) black beans
- 1 cup frozen corn
- 1 cup shredded cheese
- 6 small corn tortillas
Instructions
- Place chicken in the crockpot and pour enchilada sauce, tomatoes, green chiles, and taco seasoning over it.
- Cook on low for 4-6 hours or high for 3-4 hours.
- Shred the chicken in the crockpot and mix in half of the cheese along with black beans, corn, and tortilla wedges.
- Top with remaining cheese and cook on high for an additional 20-30 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low) or 3–4 hours (high)
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg