Crockpot Chicken Enchilada Casserole: Easy and Delicious Comfort Food
A comforting and easy recipe for Crockpot Chicken Enchilada Casserole that is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) enchilada sauce
- 2 cups black beans, drained and rinsed
- 2 cups corn, frozen or canned
- 2 cups shredded cheese, any blend
- 12 corn tortillas, cut into strips
Instructions
- In a slow cooker, layer half of the tortillas on the bottom.
- Add half of the chicken, black beans, corn, enchilada sauce, and cheese.
- Repeat the layers with the remaining tortillas, chicken, black beans, corn, enchilada sauce, and cheese.
- Cover and cook on low for 4-6 hours.
- Serve warm and enjoy!
Notes
- For added flavor, add chopped bell peppers or onions in the layers.
- Can be made ahead and refrigerated before cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Comfort food