Description
Crockpot Chicken Enchiladas Casserole is the ultimate comfort dish that brings together tender chicken, savory beans, sweet corn, and plenty of gooey cheese—all simmered to perfection in your slow cooker. Ideal for busy weeknights or festive gatherings, this easy enchilada casserole allows you to prep in just minutes and then let the crockpot do all the work. With rich flavors from enchilada sauce and spices, you’ll have a delicious meal that satisfies everyone at the table. Plus, it’s customizable to suit your preferences! Whether you’re feeding a crowd or looking for simple meal prep solutions, this dish is sure to become a family favorite.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire-roasted tomatoes
- 4.5 ounces green chiles
- 15 ounces black beans (or pinto beans)
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas (or gluten-free flour tortillas)
Instructions
- Place chicken breasts in the slow cooker and cover with enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cook on low for 4-6 hours or high for 3-4 hours until chicken is cooked through.
- Shred the chicken using two forks in the slow cooker.
- Stir in half of the shredded cheese, black beans, corn, and tortilla wedges gently.
- Top with remaining cheese and cook covered for an additional 20-30 minutes until melted.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 75mg