Crockpot Chicken Enchilada Casserole: Easy Family Comfort Food
A delicious and easy-to-make recipe for Crockpot Chicken Enchilada Casserole, perfect for the family.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 6 tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Layer half of the tortillas on the bottom of the crockpot.
- Add half of the chicken, beans, corn, and enchilada sauce.
- Sprinkle with half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cook on low for 4-6 hours.
- Serve hot, garnished with additional cheese and sour cream if desired.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before cooking.
- You can add bell peppers for extra flavor and nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 100mg
Keywords: Crockpot Chicken Enchilada Casserole