Hearty Crockpot Chicken Enchilada Casserole: Easy & Delicious Weeknight Meal
A delicious and easy recipe for a wholesome weeknight meal that can be made in your crockpot.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 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 (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 8 corn tortillas, cut into strips
- 1 tsp cumin
- 1 tsp chili powder
- salt to taste
Instructions
- In a large crockpot, combine chicken, black beans, corn, enchilada sauce, cumin, chili powder, and salt.
- Layer the corn tortilla strips on top of the mixture.
- Sprinkle diced tomatoes and cheddar cheese over the top.
- Cover and cook on low for 4-6 hours, or until heated through and cheese is melted.
- Serve with toppings of your choice such as sour cream or avocado.
Notes
- Always check for doneness before serving.
- Feel free to add more vegetables like bell peppers or onions for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Hearty, Easy, Weeknight Meal