Crockpot Chicken Enchilada Casserole for Easy Meals!
A delicious and easy-to-make Crockpot Chicken Enchilada Casserole that is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the black beans, corn, enchilada sauce, diced tomatoes, chili powder, cumin, salt, and pepper on top of the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
- Shred the chicken with two forks and stir to combine with the other ingredients.
- Top with shredded cheese and let it melt for about 10 minutes before serving.
- Serve with tortilla chips.
Notes
- For a spicier dish, add jalapeños or use spicy enchilada sauce.
- This casserole can be made ahead of time and stored in the refrigerator before cooking.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg