Description
This Crockpot Chicken Enchilada Casserole is a comforting, easy-to-make meal perfect for busy days. Tender cubed chicken is slow-cooked with enchilada sauce, black beans, green chiles, and Mexican spices, then layered with torn corn tortillas and melted cheese for a cheesy, flavorful casserole that’s sure to please the whole family.
Ingredients
Scale
Protein and Seasoning
- 2 pounds chicken, cubed
- 1 tablespoon or 1 ounce packet low-sodium taco seasoning
Sauces and Vegetables
- 28 ounces enchilada sauce
- 7 ounces green chiles
- 15 ounces black beans, drained
- ½ cup chopped yellow onion
Dairy and Tortillas
- 2 cups Mexican cheese, shredded
- 8 small corn tortilla shells, torn into pieces
Garnish
- 3 tablespoons chopped cilantro
Instructions
- Prepare the chicken: Add the cubed chicken into the crockpot and sprinkle the low-sodium taco seasoning evenly over the chicken. Stir well to ensure the chicken is fully coated with the seasoning for maximum flavor.
- Add sauces and vegetables: Pour the enchilada sauce into the crockpot, then add the green chiles, drained black beans, and chopped yellow onion. Stir to combine all ingredients thoroughly with the seasoned chicken.
- Cook the mixture: Cover the crockpot and cook on low heat for 4 to 6 hours, or alternatively on high heat for 2 to 3 hours, until the chicken is tender and cooked through.
- Incorporate cheese and tortillas: Add 1 cup of the shredded Mexican cheese and the torn corn tortilla shells into the crockpot. Stir gently to combine so the tortillas absorb the sauce and everything melds together.
- Add cheese topping: Sprinkle the remaining 1 cup of Mexican cheese evenly on top of the mixture in the crockpot for a cheesy crust.
- Melt the cheese: Cover the crockpot again and cook on low heat for an additional 20 minutes or until the cheese has fully melted and is bubbly.
- Garnish and serve: Before serving, sprinkle the casserole with the chopped cilantro to add a fresh, vibrant finish. Serve hot and enjoy!
Notes
- You can substitute the shredded chicken with pre-cooked or rotisserie chicken to save time.
- For a spicier dish, add chopped jalapeños or use a spicier enchilada sauce.
- Feel free to swap corn tortillas with flour tortillas if preferred, though corn keeps it more traditional and gluten-free.
- If you don’t have Mexican cheese blend, a combination of cheddar and Monterey Jack cheese works well.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 90mg
