Crock-Pot Chicken Enchilada Casserole
Crock-Pot Chicken Enchilada Casserole is a delightful one-pot meal that brings the bold flavors of Mexico right to your table. This easy recipe features tender chicken simmered in zesty enchilada sauce, layered with gooey cheese and crunchy tortilla chips. Perfect for Taco Tuesdays or cozy family dinners, this hearty casserole fills your home with mouthwatering aromas that will have everyone eagerly anticipating mealtime. With minimal prep and maximum flavor, it’s a dish that makes weeknight cooking a breeze.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup crushed tortilla chips
Instructions
- Chop the onion and mince the garlic.
- Place chicken breasts at the bottom of the Crock-Pot and pour half of the enchilada sauce over them.
- Sprinkle black beans and corn on top of the chicken.
- Pour in the remaining enchilada sauce and stir gently.
- Top with shredded cheese and crushed tortilla chips.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg