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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Cozy Nights

Enjoy a comforting Crockpot Chicken Enchilada Casserole, perfect for busy nights and customizable to your taste.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups chicken breast Chopped into bite-sized pieces
  • 2 cups enchilada sauce Gluten-free option
  • 2 cups shredded cheese Mix of cheddar and Monterey Jack
  • 1 can black beans Drained and rinsed
  • 6 pieces gluten-free tortillas Cut into strips or quarters
For Optional Additions
  • 1 cup vegetables Optional bell peppers or zucchini
  • 1 teaspoon smoked paprika Or your favorite spices

Equipment

  • Slow cooker
  • Colander
  • Air fryer (optional)

Method
 

Step-by-Step Instructions
  1. Start by prepping your ingredients: chop chicken, drain black beans, and cut tortillas.
  2. Layer enchilada sauce, tortilla pieces, chicken, black beans, more sauce, and cheese in the slow cooker.
  3. Cover and cook on low for 5 hours until chicken is tender.
  4. Optionally, crisp the top in an air fryer for 5-7 minutes at 375°F.
  5. Serve with fresh cilantro and a side salad or avocado.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Use fresh ingredients for the best flavor and ensure tortilas and sauce are gluten-free.

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