Description
Crockpot Chicken Enchilada Casserole is the ultimate comfort food, combining tender chicken, zesty enchilada sauce, and layers of gooey cheese. This one-pot wonder requires minimal prep time and delivers maximum flavor, making it perfect for busy weeknights or family gatherings. The enticing aroma fills your home as it cooks low and slow, ensuring every bite is a delicious explosion of savory goodness. Serve it with tortilla chips or a fresh salad for a complete meal that will leave everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 cups shredded cheese (Monterey Jack and cheddar mix)
- 2 cups crushed tortilla chips
- 1 bell pepper (any color), diced
- 1 medium yellow onion, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Prepare your ingredients by chopping the bell pepper and onion into bite-sized pieces.
- In a skillet over medium heat, sauté chopped onions until translucent (about 5 minutes).
- Transfer the sautéed onions to the crockpot and layer in the chicken breasts. Pour enchilada sauce over everything.
- Add black beans, corn, bell peppers, cumin, chili powder, salt, and pepper to the crockpot; stir gently to combine.
- Cook on low for 6-7 hours or high for about 3-4 hours.
- About 30 minutes before serving, sprinkle shredded cheese on top and add crushed tortilla chips just before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg