Crockpot Chicken Enchilada Casserole
A simple and tasty dish packed with protein and veggies, perfect for busy days or meal prep.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips or tortillas (for layering)
- Chopped cilantro (for garnish)
Instructions
- In the crockpot, combine shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper. Mix well.
- Layer tortilla chips or tortillas on top of the mixture.
- Sprinkle shredded cheese on top of the layered tortillas.
- Cover and cook on low for 240-360 minutes or until heated through and cheese is melted.
- Serve hot, garnished with chopped cilantro.
Notes
For added flavor, try using rotisserie chicken instead of plain cooked chicken. Add jalapeños or hot sauce for spice. Substitute black beans with pinto beans or add more veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://lunarecipez.com/crockpot-chicken-enchilada-casserole/