Description

Indulge in the comforting taste of Crockpot Chicken Enchilada Casserole, where tender chicken meets vibrant spices for a delightful meal. This easy-to-make dish is perfect for busy weeknights or cozy gatherings, providing rich flavors and hearty textures that will have everyone raving. With customizable options to suit your preferences, this casserole isn’t just dinner; it’s an experience that brings family and friends together.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup enchilada sauce
6 corn tortillas
1 can (15 oz) black beans, rinsed
2 cups shredded cheddar cheese
1 medium onion, diced
1 bell pepper, diced (any color)
1/4 cup fresh cilantro, chopped

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Instructions

Gather all ingredients on the counter.
In a skillet over medium heat, sauté diced onion and bell pepper until softened (about 5-7 minutes).
Add chicken breasts to the skillet; season with salt and pepper. Cook until no longer pink in the center (approximately 10 minutes).
In your crockpot, layer tortillas, black beans, and the sautéed mixture until all ingredients are used.
Pour enchilada sauce evenly over layers.
Cover and cook on low for 6-8 hours or high for 3-4 hours until bubbly.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1/6 of casserole (approx. 250g)
Calories: 350
Sugar: 2g
Sodium: 650mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 90mg