Crockpot Chicken Enchiladas Casserole
Crockpot Chicken Enchiladas Casserole is the ultimate comfort food, blending tender chicken, savory enchilada sauce, and gooey cheese into a delightful one-pot dish. Perfect for busy weeknights or family gatherings, this easy-to-make casserole will have everyone coming back for seconds. With layers of crispy tortillas and hearty beans, it’s a flavorful feast that’s as beautiful as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup sliced olives (optional)
- Sour cream for serving
Instructions
- Season chicken with salt and pepper; place in the crockpot with half of the enchilada sauce.
- Layer chopped tortillas over the chicken and pour remaining sauce on top.
- Add black beans and olives for extra flavor.
- Top generously with shredded cheese.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added spice, include jalapeños or a squeeze of lime juice. Substitute chicken with shredded beef or make it vegetarian by using black beans or lentils.