Description
This crockpot chicken enchilada casserole is a quick, hands‑free Mexican‑style dinner that layers shredded chicken, smoky enchilada sauce, melted cheese, black beans, corn and tortilla strips for a comforting, cheesy bake. Perfect for busy weeknights, the slow cooker melds flavors while you relax. Serve with fresh salsa, avocado and a side of rice for a complete family meal that’s both satisfying and easy to prepare. Add fresh cilantro on top for a burst of green flavor and visual appeal today!!
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 8 corn tortillas, cut into strips
Instructions
- Shred the cooked chicken.
- Spread half of the enchilada sauce in the crockpot.
- Layer half of the chicken, black beans, corn, cheese, and tortilla strips.
- Repeat layers with remaining ingredients.
- Cover and cook on low 4‑6 hours until cheese is melted and bubbly.
- Serve hot.
Notes
- For a spicier version
- add diced jalapeños to the sauce. Leftovers reheat well in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Chicken
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crockpot chicken enchilada casserole, easy crockpot dinner, chicken enchilada recipe, Mexican casserole, slow cooker meals, family dinner ideas