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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe for Cozy Nights

This Crockpot Chicken Enchilada Casserole recipe makes for a cozy dinner filled with rich flavors and tender chicken, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds boneless, skinless chicken breasts or thighs cubed
  • 2 tablespoons taco seasoning low sodium recommended
  • 1 cup enchilada sauce store-bought or homemade
  • 1 can green chiles mild or to taste
  • 1 can black beans drained and rinsed
  • 1 medium yellow onion finely chopped
  • 2 cups Mexican cheese blend shredded
  • 8 small corn tortilla shells torn into pieces
  • 1/4 cup cilantro fresh, for garnish

Equipment

  • Crockpot

Method
 

  1. Place cubed chicken in crockpot and sprinkle taco seasoning over the chicken. Stir well to combine.
  2. Pour enchilada sauce over chicken. Add green chiles, black beans, and onion. Gently stir to combine.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours until chicken is fork-tender.
  4. Stir in 1 cup of cheese and torn tortilla pieces. Allow to meld together.
  5. Sprinkle remaining cheese on top. Cover and cook on low for an additional 20 minutes until cheese is melted.
  6. Serve in bowls topped with cilantro and any additional garnishes.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 720mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This casserole is fully customizable, allowing ingredient adaptations to suit your tastes or dietary needs.

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