Description
Crockpot Chicken Enchiladas Casserole is a crowd-pleasing dish that brings the flavors of traditional enchiladas to your table with minimal effort. This hearty casserole features tender chicken, gooey cheese, and a zesty enchilada sauce layered between tortillas, all slow-cooked to perfection. Ideal for busy weeknights or cozy gatherings, this recipe will leave everyone asking for seconds.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 8 corn or flour tortillas
- 2 cups shredded cheddar and Monterey Jack cheese
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- ½ cup fresh cilantro, chopped (for garnish)
- ½ cup sour cream or Greek yogurt (for serving)
Instructions
- Place chicken breasts at the bottom of the crockpot. Season with salt, pepper, and cumin.
- Pour half of the enchilada sauce over the chicken and add the black beans.
- Tear tortillas into strips and layer them over the mixture; sprinkle with cheese.
- Add the remaining enchilada sauce and top with more cheese.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Shred the chicken in the pot using two forks and mix everything before serving hot with cilantro and sour cream on top.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg