Description
A comforting and delicious Crockpot Chicken Enchiladas Casserole that combines traditional enchilada flavors with the convenience of a slow cooker.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 can (15 oz) black beans
- 1 cup cheddar cheese
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, diced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro (optional) for garnish
Instructions
- Gather all your ingredients.
- Prepare the chicken by shredding it into bite-sized pieces.
- Layer the ingredients starting with a thin layer of enchilada sauce at the bottom of the Crockpot, followed by tortilla pieces, chicken mixture, enchilada sauce, and cheese. Repeat until all ingredients are used, finishing with cheese on top.
- Cover the Crockpot and cook on low for 4-6 hours or on high for 2-3 hours.
- After cooking, let it sit for a few minutes, garnish with cilantro, and serve warm.
Notes
- For a vegetarian option, substitute chicken with hearty vegetables and more beans.
- For a spicier version, add diced jalapeños or use spicy enchilada sauce.
- For gluten-free, use gluten-free tortillas or cooked quinoa.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Chicken, Enchiladas, Casserole, Slow Cooker, Mexican