Print

Crockpot Chicken Enchilada Casserole: Easy, Flavor-Packed Delight

Crockpot Chicken Enchilada Casserole

A delicious and easy-to-make crockpot chicken enchilada casserole perfect for family dinners.

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

  1. Layer half of the chicken, enchilada sauce, black beans, corn, taco seasoning, and cheese in the crockpot.
  2. Add half of the tortilla strips on top.
  3. Repeat the layers with the remaining ingredients.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. 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

Keywords: Crockpot, Chicken, Enchilada, Casserole, Easy Recipe