Hearty Crockpot Chicken Enchilada Casserole: Easy Comfort Food Delight
A comforting and easy-to-make casserole that brings the delicious flavors of enchiladas to your dinner table with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup enchilada sauce
- 2 cups tortilla chips, crushed
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder.
- Layer half of the crushed tortilla chips in the bottom of the crockpot.
- Add half of the chicken mixture on top of the chips.
- Sprinkle with half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cover and cook on low for 4-6 hours or until heated through and cheese is melted.
- Serve hot with your favorite toppings.
Notes
- For a spicier dish, add sliced jalapeños or more chili powder.
- Consider using leftover rotisserie chicken for quicker prep.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Comfort Food