Description
Crockpot Mexican Chicken Enchilada Casserole is a comforting, flavorful dish that combines tender chicken and zesty enchilada sauce with melted cheese and crunchy tortilla chips. Perfect for busy weeknights or family gatherings, this easy-to-make casserole delivers warmth and satisfaction in every bite. With minimal prep time, you can set it and forget it while enjoying the delightful aroma wafting through your home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack mix)
- 1 cup crushed tortilla chips
- ½ cup sour cream (for toppings)
- ¼ cup chopped cilantro (for toppings)
Instructions
- Place chicken breasts at the bottom of the crockpot. Season with salt and pepper.
- Pour enchilada sauce over the chicken, then layer black beans and corn evenly on top.
- Sprinkle shredded cheese generously over everything.
- Cover and cook on low for 6 hours or high for 3 hours.
- In the last half hour, add crushed tortilla chips on top.
- Serve hot with sour cream and cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg