Description
Crockpot Chicken Enchiladas Casserole is the ultimate weeknight comfort food that effortlessly combines flavor and convenience. This delicious casserole features tender shredded chicken simmered in rich enchilada sauce, combined with hearty black beans, sweet corn, and gooey melted cheese—all layered between crispy tortilla wedges. It’s perfect for busy families or gatherings, as you can prep it in minutes and let your slow cooker work its magic throughout the day. Serve it straight from the pot, topped with fresh cilantro or sour cream for a delightful meal that everyone will love.
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
- 1 cup frozen corn
- 1 cup shredded cheese
- 6 small corn tortillas
Instructions
- Place chicken breasts in the slow cooker and pour in enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cover and cook on low for 4-6 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken directly in the pot using two forks.
- Mix in half of the cheese, black beans, corn, and tortilla wedges. Top with remaining cheese and cover.
- Cook for an additional 20-30 minutes until cheese melts.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 80mg