Description
A delicious and easy Crockpot Chicken Enchilada Casserole perfect for busy days, feeding a crowd, and always a hit with family and friends.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas, cut into strips
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Layer half of the tortilla strips in the bottom of the crockpot.
- Spread half of the chicken mixture over the tortillas, followed by a layer of cheese.
- Repeat the layers, finishing with cheese on top.
- Cover and cook on low for 4-6 hours, until cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
Pairs well with sour cream, guacamole, or fresh cilantro. Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crockpot, chicken, enchilada, casserole, easy meals, family friendly