Description
Crock-Pot Chicken Enchilada Casserole is a deliciously comforting dish that combines tender chicken, zesty enchilada sauce, and gooey melted cheese, all layered with corn tortillas. This easy slow cooker recipe offers a satisfying meal for busy weeknights or festive gatherings. With minimal prep and maximum flavor, it’s bound to become a family favorite!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 8 corn tortillas
Instructions
- 1. Dice the chicken into bite-sized pieces and mince the garlic.
- 2. In the Crock-Pot, layer 3 corn tortillas on the bottom, followed by half of the chicken, half of the enchilada sauce, and half of the black beans.
- 3. Repeat the layers until all ingredients are used up, finishing with a layer of shredded cheese on top.
- 4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and flavors meld.
- 5. Serve hot with dollops of sour cream on top.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 casserole (approx. 340g)
- Calories: 440
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg