Crockpot Chicken Enchilada Casserole: Easy Cheesy Comfort Meal

A deliciously comforting Crockpot Chicken Enchilada Casserole that combines shredded chicken, black beans, and corn in a rich sauce—effortless and gluten-free!

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Prep Time 15

Cook Time 6 45

Total Time 7

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2-3 pieces Boneless Skinless Chicken Breasts
1 cup Red Enchilada Sauce Choose a thick, glossy brand
1 cup Golden Corn Kernels fresh or canned
1 can Black Beans drained and rinsed

For the Cheese Topping

1 cup Sharp Orange Cheddar Cheese freshly shredded
1 cup Monterey Jack Cheese freshly shredded

For Garnish

1/2 cup Fresh Cilantro finely chopped
1 cup Sour Cream

For Seasoning

1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 teaspoon Garlic Powder

Equipment

Crockpot

Method

Step-by-Step Instructions

Layer 2-3 boneless skinless chicken breasts in the bottom of the crockpot. Season with sea salt, black pepper, and garlic powder.
Pour red enchilada sauce over chicken, then add drained black beans and corn. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Remove chicken, shred it, then mix it back with the sauce and veggies.
Sprinkle cheddar and Monterey Jack cheese over the mixture and cook on HIGH for an additional 15-20 minutes to melt the cheese.
Garnish with chopped cilantro and serve with sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 300mgIron: 4mg

Notes

Shred cheese yourself for best melt. Ensure black beans and corn are well drained to avoid watery casserole. Thaw chicken for even cooking.

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