Description
This comforting Crockpot Chicken Enchilada Casserole is a delicious and easy-to-make meal perfect for busy days. Tender chicken is slow-cooked with enchilada sauce, black beans, green chiles, and spices, then layered with torn corn tortillas and melted Mexican cheese for a flavorful casserole with minimal effort.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken, cubed
- 1 tablespoon (or 1 ounce packet) low-sodium taco seasoning
Vegetables and Sauce
- 28 ounces enchilada sauce
- 7 ounces green chiles
- 15 ounces black beans, drained
- ½ cup chopped yellow onion
Casserole Toppings
- 2 cups Mexican cheese, shredded (divided)
- 8 small corn tortilla shells, torn
- 3 tablespoons chopped cilantro
Instructions
- Prepare the chicken: Place the cubed chicken into the crockpot and sprinkle the low-sodium taco seasoning evenly over it. Stir well to coat the chicken thoroughly in the seasoning for even flavor throughout.
- Add the sauce and vegetables: Pour in the enchilada sauce, then add the green chiles, drained black beans, and chopped yellow onion to the crockpot. Stir all ingredients to combine evenly with the seasoned chicken.
- Slow cook: Cover the crockpot and cook on low heat for 4 to 6 hours, or alternatively on high heat for 2 to 3 hours, until the chicken is fully cooked and tender.
- Mix in cheese and tortillas: Add 1 cup of the shredded Mexican cheese and the torn corn tortilla shells to the crockpot. Gently stir to combine the cheese and tortillas into the mixture.
- Add remaining cheese: Sprinkle the remaining 1 cup of Mexican cheese evenly over the top of the casserole mixture in the crockpot.
- Melt the cheese: Cover the crockpot again and cook on low for an additional 20 minutes or until the cheese has melted completely, creating a creamy, cheesy topping.
- Garnish and serve: Once cooked, sprinkle the chopped cilantro over the casserole as a fresh garnish and serve warm.
Notes
- You can substitute chicken thighs if you prefer darker meat for more flavor and juiciness.
- For added spice, add chopped jalapeños or use a spicier enchilada sauce.
- If a thicker casserole is desired, reduce the enchilada sauce slightly or use less sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
- Consider serving with a side of rice, guacamole, or sour cream for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
