Crockpot Chicken Enchilada Casserole: Easy and Flavorful Recipe
Delicious and easy-to-make Crockpot Chicken Enchilada Casserole that is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet enchilada seasoning
- 8 tortillas (corn or flour)
- 2 cups shredded cheese (cheddar or Mexican blend)
Instructions
- In a large bowl, combine the chicken, black beans, corn, diced tomatoes, and enchilada seasoning.
- In the crockpot, layer 2 tortillas, half the chicken mixture, and 1 cup of cheese. Repeat layers.
- Top with remaining tortillas and cheese.
- Cover and cook on low for 4-6 hours or until cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- Can substitute chicken with turkey or beef.
- Add extra spices for more heat.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Recipe