Description
Discover the ultimate Crockpot Chicken Enchilada Casserole, a slow‑cooker masterpiece packed with shredded chicken, black beans, sweet corn, diced tomatoes and melty cheese layered between crunchy tortilla strips. This easy Mexican‑style dinner delivers bold flavor with minimal prep, perfect for weeknight meals, family gatherings, and meal‑prep enthusiasts. Follow the step‑by‑step guide to create a comforting, cheesy casserole that freezes well and satisfies every craving. Enjoy it tonight! Yum.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas, cut into strips
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl combine chicken, beans, corn, tomatoes, sauce, cumin, salt and pepper.
- Layer half of tortilla strips in crockpot.
- Add half of chicken mixture and sprinkle half of cheese.
- Repeat layers with remaining ingredients.
- Cover and cook on low 4‑6 hours until heated through.
- Serve warm.
Notes
- For a spicier version, add jalapeños or a pinch of cayenne. The casserole freezes well for up to 3 months
- reheat on low in the crockpot or microwave.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Crockpot Chicken Enchilada Casserole, easy chicken enchilada casserole, slow cooker chicken dinner, Mexican casserole recipe, weeknight chicken meals, crockpot Mexican dishes, chicken enchilada bake, family dinner ideas, make ahead chicken casserole