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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Cozy Cheesy Comfort

Enjoy a comforting Crockpot Chicken Enchilada Casserole, filled with tender chicken, zesty enchilada sauce, and a melty cheese blanket.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Breasts
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
For the Sauce
  • 28 oz Red Enchilada Sauce homemade or store-bought
For the Casserole
  • 1 can Black Beans 15 oz, drained and rinsed
  • 1 cup Golden Corn Kernels frozen corn can be used
  • 1.5 cups Sharp Orange Cheddar Cheese shredded
  • 1 cup Monterey Jack Cheese shredded
For the Toppings
  • 1/4 cup Fresh Cilantro or parsley as a substitute
  • 1/2 cup Sour Cream or Greek yogurt as a healthier option
For Extra Flavor
  • Torn Corn Tortillas optional layer for texture

Equipment

  • Slow cooker

Method
 

Steps
  1. Prepare the Chicken: Place the chicken breasts at the bottom of your slow cooker. Season with sea salt, black pepper, and garlic powder.
  2. Add the Sauce and Vegetables: Pour enchilada sauce over chicken, then add black beans and corn, spreading evenly.
  3. Set the Cooker: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  4. Shred the Chicken: Remove cooked chicken from the slow cooker, shred it, then return it to the pot and stir well.
  5. Cheese Layering: Sprinkle cheddar and Monterey Jack cheese over the mixture.
  6. Melt the Cheese: Cover and cook on HIGH for an additional 15-20 minutes until cheese is bubbly.
  7. Serve and Garnish: Garnish with cilantro and serve with sour cream on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 900mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 25IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

For the best texture, use block cheese and shred it yourself. Drain and rinse the beans and corn to prevent excess liquid.

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