Description
Crockpot Mexican Chicken Enchilada Casserole is a delightful dish that brings the vibrant flavors of Mexico straight to your dinner table. This easy-to-make casserole layers tender chicken, zesty enchilada sauce, and gooey cheese, all simmering together for hours in your crockpot. Perfect for busy weeknights or family gatherings, this comfort food will fill your home with irresistible aromas and leave everyone asking for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 2 cups shredded cheddar cheese
- 6 corn tortillas, cut into strips
Instructions
- Grease the crockpot with cooking spray.
- Layer half of the chicken breasts at the bottom; top with half of the enchilada sauce, black beans, corn, and cheese.
- Repeat the layering with remaining ingredients.
- Cook on low for 6-8 hours or high for 4-5 hours until chicken is tender.
- Shred the chicken in the pot and mix gently to combine flavors.
- Serve with optional garnishes like cilantro or avocado.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For quicker prep, use shredded rotisserie chicken. Customize by adding vegetables like bell peppers or zucchini. Experiment with different cheeses such as pepper jack for added flavor.