Description
Hearty Crockpot Chicken Enchilada Casserole is a flavorful and comforting slow cooker dish that combines tender shredded chicken, zesty enchilada sauce, melted cheese, and layered tortillas. Perfect for busy days, this easy-to-make casserole cooks low and slow for 8 hours, resulting in a delicious and satisfying meal for the entire family.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, diced
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 2 cups shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 10 small corn tortillas or 8 large flour tortillas
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Place chicken breasts in the crockpot. Season with cumin, chili powder, salt, and pepper.
- Add diced onion, black beans, corn, and enchilada sauce on top of the chicken.
- Cover and cook on low for approximately 8 hours until the chicken is tender and flavors meld.
- Once cooked, shred the chicken directly in the crockpot using two forks and mix well.
- Layer the shredded chicken mixture with tortillas and cheese in a baking dish or in the crockpot if oven-safe, repeating layers and ending with a cheese topping.
- Bake at 375°F (190°C) for 20-25 minutes or until cheese is bubbly and golden, or use an air fryer for crisping.
Notes
- You can substitute large flour tortillas with small corn tortillas for a more authentic taste.
- Adjust the spice level by adding more or less chili powder and jalapeños.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 370 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg