Crockpot Chicken Enchilada Casserole: Easy & Delicious Weeknight Meal
A delightful and simple casserole that combines the flavors of chicken, enchilada sauce, and cheese for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups cheese, shredded
- 6 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, half of the cheese, cumin, garlic powder, salt, and pepper.
- Layer half of the tortilla strips at the bottom of the crockpot.
- Spread half of the chicken mixture over the tortillas.
- Add another layer of tortilla strips followed by the remaining chicken mixture.
- Top with the remaining tortilla strips and cheese.
- Cover and cook on low for 4-6 hours or until heated through and cheese is melted.
Notes
- For extra flavor, add diced onions and peppers.
- Use rotisserie chicken for a quicker preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: crockpot, chicken, enchilada, casserole, easy, weeknight meal