Crockpot Chicken Enchiladas Casserole
A hearty and comforting casserole that combines the flavors of traditional enchiladas in a simple slow-cooked dish, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 2 cups shredded cheese (like cheddar or a Mexican blend) Experiment with different types of cheese.
- 8 pieces corn tortillas, cut into strips Can substitute for flour tortillas for a different texture.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper salt and pepper
Instructions
Preparation
- Layer the bottom of the slow cooker with half of the enchilada sauce to prevent sticking.
- In a separate bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
Layering
- Place a layer of tortilla strips over the sauce, followed by half of the chicken mixture and a portion of the shredded cheese.
- Repeat layers with another layer of tortillas, the remaining chicken mixture, and top with the final tortilla strips and cheese.
- Pour any remaining enchilada sauce over the top.
Cooking
- Cover and cook on low for 3-4 hours, or until heated through and the cheese is melted and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm in the microwave or oven at 350°F until heated through. For a spicier dish, add jalapeños or chipotle peppers to the mixture.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 12gSugar: 5g
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