Description
This crockpot chicken enchilada casserole blends shredded chicken, tangy enchilada sauce, black beans, sweet corn and melted cheese between tender corn tortilla strips. Cooked low and slow, the flavors meld into a comforting Mexican-inspired meal perfect for busy weeknights. Ready in minutes, it serves six hearty portions and delivers restaurant-style taste with minimal effort. Serve with a side of fresh salsa, avocado slices, and a dollop of cool sour cream for extra zest and creaminess. Enjoy!
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas, cut into strips
Instructions
- In a large mixing bowl, combine shredded chicken, enchilada sauce, black beans, corn, and half of the shredded cheese; stir until evenly coated.
- Spread half of the tortilla strips evenly across the bottom of the slow cooker.
- Spoon half of the chicken mixture over the tortilla layer, spreading it out with a spatula.
- Add the remaining tortilla strips, then top with the rest of the chicken mixture.
- Sprinkle the remaining shredded cheese over the top.
- Cover and cook on low for 4 hours; after cooking, let rest 5 minutes before serving.
Notes
- Nutrition is approximate.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 320
Keywords: crockpot chicken enchilada casserole, slow cooker chicken enchilada, easy chicken casserole, Mexican slow cooker recipe, chicken enchilada bake, weeknight dinner ideas, crockpot Mexican dishes