Description
Crockpot Chicken Enchiladas Casserole is a comforting dish that brings together tender chicken, zesty enchilada sauce, and layers of melted cheese. This one-pot wonder is perfect for busy weeknights; simply toss in your ingredients and let the slow cooker work its magic. With its bold flavors and vibrant colors, this casserole will impress your family and friends while saving you time in the kitchen.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 can (15 oz) black beans, rinsed
- 1 medium onion, chopped
- 1 bell pepper, diced (any color)
- ¼ cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare ingredients by chopping onion and bell pepper.
- Sauté onions in a skillet with oil until translucent; add bell peppers until softened.
- Layer chicken breasts in the crockpot and cover with enchilada sauce.
- Sprinkle cumin and chili powder over the chicken.
- Tear tortillas into strips and layer half over the chicken mixture, followed by black beans.
- Add a sprinkle of cheese, then repeat layers with remaining ingredients.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred chicken in the pot and serve hot with cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg