Crockpot Chicken Enchiladas Casserole
A comforting and hearty dish perfect for chilly evenings, this Crockpot Chicken Enchiladas Casserole combines shredded chicken, enchilada sauce, and cheese layered with tortillas for a flavorful meal.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
- 1 can (10 oz) enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or a blend) Add more for a cheesier casserole.
- 6 pieces corn tortillas, cut into strips Make sure to adjust based on preference.
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
Instructions
Preparation
- In a large mixing bowl, stir together the shredded chicken, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper until well mixed.
Layering
- Begin layering your ingredients in the crockpot: Start with a layer of the chicken mixture, followed by some tortilla strips, and then sprinkle cheese on top. Repeat these layers until all ingredients are used, ending with a layer of cheese.
Cooking
- Cover the crockpot and cook on low for 4-5 hours, or on high for 2-3 hours, until the flavors meld and the cheese is melted perfectly.
Serving
- Once it’s cooked, scoop out servings and garnish with toppings such as avocado, sour cream, cilantro, or sliced jalapeños.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers after cooling. Reheat gently when ready to serve. Variations include using different toppings or adding vegetables such as bell peppers or zucchini.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 10gSugar: 2g
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