Crockpot Chicken Enchilada Casserole: Easy, Flavor-Packed Delight
A delicious and easy-to-make crockpot chicken enchilada casserole perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (15 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 2 cups shredded cheese
- 1 package taco seasoning
- 6 corn tortillas, cut into strips
Instructions
- Layer half of the chicken, enchilada sauce, black beans, corn, taco seasoning, and cheese in the crockpot.
- Add half of the tortilla strips on top.
- Repeat the layers with the remaining ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, garnished with additional cheese and fresh cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños.
- Substitute beans with quinoa for a different texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Easy Recipe