Description
Discover the ultimate crockpot chicken enchilada casserole, a simple yet flavorful Mexican‑inspired meal that combines tender chicken, hearty black beans, sweet corn, and melty cheese. This easy recipe uses pantry staples like enchilada sauce and cumin, delivering a comforting, cheesy casserole perfect for busy weeknights. With minimal prep and a slow‑cooker set‑and‑forget approach, you’ll have a delicious, family‑friendly dinner ready with little effort. Enjoy the savory aroma while it simmers.
Ingredients
- 2 pounds chicken breasts, boneless and skinless
- 1 can enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups shredded cheese, cheddar or Mexican blend
- 1 cup diced onions
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips or tortillas
Instructions
- Place the raw chicken breasts in the bottom of the slow cooker in a single layer.
- Pour the enchilada sauce over the chicken, then add diced onions, black beans, corn, cumin, and season with salt and pepper; stir gently to coat.
- Cover and cook on low for 6–7 hours, until the chicken is tender and can be shredded.
- Shred the chicken directly in the cooker with two forks, stir it back into the sauce, and fold in half of the shredded cheese until melted.
- Sprinkle the remaining cheese on top, cover for a few minutes to melt, then serve hot with tortilla chips or warm tortillas.
Notes
- For a spicier version
- add a diced jalapeño or chipotle powder. Substitute rotisserie chicken for a shortcut
- or use beef chorizo for a different protein. Leftovers freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg
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