Crockpot Chicken Enchilada Casserole
Let your slow cooker do the work with this crockpot chicken enchilada casserole that’s full of bold flavor, protein, and everyday ingredients you already love.
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 30 oz enchilada sauce
- 1 can diced tomatoes with green chiles
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 small onion diced
- 1 packet low sodium taco seasoning
- 1 cup shredded Mexican cheese blend
- 6 corn tortillas cut into strips
- Optional toppings: cilantro, avocado, Greek yogurt or sour cream, jalapeños
Instructions
- Add the chicken breasts to the bottom of your slow cooker.
- Pour in the enchilada sauce, tomatoes, black beans, corn, diced onion, and taco seasoning. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3 hours until the chicken is fully cooked and tender.
- Shred the chicken with two forks, either directly in the slow cooker or on a plate, then return it to the sauce and mix well.
- Stir in the tortilla strips and half of the shredded cheese, mixing gently to coat everything evenly. Sprinkle the rest of the cheese on top, then cover and cook for 10 to 15 minutes until the cheese is melted and the tortillas are tender.
- Serve warm with your favorite toppings such as fresh cilantro, avocado, Greek yogurt, or jalapeños.
Notes
- Use an enchilada sauce you already love since spice levels can vary by brand.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits.
Nutrition
Calories: 443kcalCarbohydrates: 55gProtein: 39gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 84mgSodium: 1996mgPotassium: 928mgFiber: 11gSugar: 16gVitamin A: 1899IUVitamin C: 18mgCalcium: 279mgIron: 4mg
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