Crockpot Chicken Enchilada Casserole: A Cozy Family Favorite
A comforting and delicious chicken enchilada casserole made easy in your crockpot.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 2 cups shredded cheese
- 6 corn tortillas, cut into strips
Instructions
- Place the shredded chicken in the bottom of the crockpot.
- Layer the enchilada sauce, black beans, corn, and half the cheese on top.
- Add the tortilla strips on top of the mixture.
- Top with the remaining cheese.
- Cover and cook on low for 4 hours or until heated through and cheese is melted.
Notes
- For extra flavor, add diced onions or bell peppers.
- Top with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Crockpot Chicken Enchilada Casserole