Crockpot Chicken Enchilada Casserole: Easy, Flavor-Packed Delight
Discover the ultimate comfort food with this easy Crockpot Chicken Enchilada Casserole. It’s a delicious blend of flavors packed into one satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can enchilada sauce
- 1 can black beans, drained
- 1 cup corn, frozen or canned
- 2 cups shredded cheese
- 8 corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
Instructions
- Layer half of the tortillas at the bottom of the crockpot.
- Add half of the chicken, black beans, corn, and enchilada sauce.
- Sprinkle half of the cheese on top.
- Repeat the layers with the remaining ingredients.
- Cook on low for 4-6 hours or until heated through and cheese is melted.
Notes
- For extra flavor, add sliced jalapeños between the layers.
- Serve with sour cream and cilantro on top.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Chicken, Enchilada, Casserole