Description
A delicious and easy-to-make chicken enchilada casserole cooked in a crockpot, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Layer half of the tortilla strips in the bottom of the crockpot.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle half of the cheese on top.
- Repeat the layers with the remaining tortilla strips, chicken mixture, and cheese.
- Cover and cook on low for 4-6 hours or until heated through and cheese is melted.
- Serve hot, garnished with your favorite toppings like sour cream or avocado.
Notes
- For a spicier version, add jalapeños or hot sauce to the mixture.
- This dish can be made ahead of time and stored in the refrigerator before cooking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Easy Meals