Description

Crockpot Chicken Enchilada Casserole is a flavorful, hearty dish that combines tender shredded chicken, zesty enchilada sauce, and melted cheese for a comforting meal. Perfect for busy weeknights or cozy gatherings, this easy-to-make casserole simmers in your crockpot, allowing the flavors to meld beautifully. Serve it with a dollop of sour cream and enjoy a warm, inviting dinner 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 and drained
1 cup corn (frozen or fresh)
2 cups shredded cheese (cheddar and Monterey Jack blend)
1 cup bell peppers, diced (any color)
1 cup crushed tortilla chips
2 tsp cumin
2 tsp chili powder
Salt and pepper to taste
Sour cream (for serving)

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Instructions

Season the chicken breasts with salt, pepper, cumin, and chili powder.
Layer seasoned chicken at the bottom of the crockpot. Add black beans, corn, bell peppers, and half of the enchilada sauce.
Pour remaining enchilada sauce over the mixture ensuring everything is well coated.
Cover and cook on low for 6-7 hours or until chicken shreds easily with two forks.
About 30 minutes before serving, sprinkle shredded cheese and crushed tortilla chips on top; let them melt.
Serve hot topped with sour cream.

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

Nutrition

Serving Size: 1 cup (approximately 240g)
Calories: 420
Sugar: 4g
Sodium: 800mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 32g
Cholesterol: 85mg