Crockpot Chicken Enchilada Casserole: The Easy Family Favorite
A delicious and easy Crockpot Chicken Enchilada Casserole that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4-6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 10 corn tortillas, cut into strips
Instructions
- In a bowl, mix together the cooked chicken, black beans, corn, and enchilada sauce.
- Layer half of the tortilla strips in the bottom of the crockpot.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle with half of the cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Cover and cook on low for 4-6 hours or until the cheese is melted and bubbly.
Notes
- For extra flavor, add some chopped onions and bell peppers.
- Serve with sour cream and avocado on top.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Crockpot Chicken Enchilada Casserole