Walking into the kitchen and smelling 2 cups cooked chicken, shredded and 1 can (10 oz) enchilada sauce already on the go is the part I like best about this Crockpot Chicken Enchilada Casserole. The crockpot chicken enchilada casserole handles the long cook so I can step away.
The recipe is perfect for busy weeknights and is easily customizable with your favorite ingredients. Just layer the components in the crockpot, and let it do the work for you.
Easy Crockpot Chicken Enchilada Casserole
This casserole features tender chicken, enchilada sauce, tortillas, and cheese, all cooked together in a crockpot for a hearty meal. The dish takes about 6 hours to cook on low and serves 6 people.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 6 corn tortillas, cut into strips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Crockpot: Spray the inside of the crockpot with cooking spray to prevent sticking.
- Layer Ingredients: Start by adding half of the shredded chicken to the bottom of the crockpot. Layer half of the tortilla strips, followed by half of the black beans, corn, and enchilada sauce. Sprinkle with half of the cheese. Repeat the layers with the remaining ingredients.
- Season: Sprinkle cumin, chili powder, salt, and pepper over the top layer.
- Cook: Cover the crockpot and cook on low for 6 hours or until the cheese is melted and bubbly.
- Serve: Once cooked, garnish with chopped cilantro if desired. Serve hot and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
I like to set this Crockpot Chicken Enchilada Casserole going before I leave and come back to the whole kitchen smelling of 2 cups cooked chicken, shredded and 1 can (10 oz) enchilada sauce. It tastes even better once it has sat for a few minutes off the heat.
