Crockpot Chicken Enchiladas Casserole
A delicious and easy meal combining traditional enchiladas with the convenience of a slow cooker, perfect for busy weeknights or lazy weekends.
Prep Time 20 minutes mins
Cook Time 4 minutes mins
Total Time 6 minutes mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 350 kcal
Crockpot Chicken Enchiladas Casserole Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) red enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 pieces corn tortillas, cut into strips
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup chopped fresh cilantro (optional for garnish)
Prepare the chicken by shredding it into bite-sized pieces.
Assemble the ingredients in a large bowl and mix until well combined.
Layer half of the tortilla strips at the bottom of the crockpot, followed by half of the chicken mixture and 1 cup of cheese. Repeat the layers.
Cover and cook on low for 4 to 6 hours. Let it rest for 10 minutes before serving.
Calories: 350kcalProtein: 25gSodium: 800mg
Keyword casserole, chicken, crockpot, enchiladas