Description
Crockpot Chicken Enchilada Casserole is the ultimate cozy dinner that transforms simple ingredients into a flavorful, satisfying meal. Perfect for busy weeknights or family gatherings, this one-pot dish combines tender shredded chicken, zesty enchilada sauce, and gooey cheese, all slow-cooked to perfection in your crockpot. With minimal prep and a delightful blend of spices, it’s an easy, comforting recipe that everyone will love. Serve it with fresh toppings like sour cream and avocado for an unforgettable experience that warms the heart.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire-roasted tomatoes
- 4.5 ounces green chiles
- 1 cup shredded cheese (Mexican or cheddar)
- 6 small corn tortillas
Instructions
- Place chicken breasts in the crockpot and pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Cook on low for 4-6 hours or high for 3-4 hours.
- Shred the cooked chicken in the crockpot using two forks and mix in half of the shredded cheese, black beans, corn, and tortilla wedges.
- Top with remaining cheese and cook for an additional 20-30 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours on low (or 3–4 hours on high)
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg