Description
Crockpot Mexican Chicken Enchilada Casserole is the ultimate comfort food that delivers bold flavors and satisfying textures with minimal effort. Tender chicken simmers in a zesty enchilada sauce, layered with black beans, corn, and melted cheese for a dish that?s perfect for weeknight dinners or gatherings. This recipe allows for easy customization, making it a versatile favorite for any meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- Optional toppings: fresh cilantro, sour cream
Instructions
- Gather and prepare all ingredients. Chop any additional vegetables if desired.
- Layer half of the enchilada sauce at the bottom of the crockpot. Place chicken breasts on top and pour the remaining sauce over them.
- Evenly sprinkle black beans and corn over the chicken.
- Add half of the shredded cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken in the pot using two forks; mix everything together and top with remaining cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 95mg