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Crockpot Chicken Enchilada Casserole
This crockpot chicken enchilada casserole is a no-fuss weeknight win. Tender chicken, rich red sauce, and melty cheese make this family-friendly meal a comforting favorite.
👥 6 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min🔥 Cook: 6h👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
📝 Preparation Steps
1
Grab your slow cooker and give the inside a quick spray with nonstick spray to prevent sticking.
2
Place boneless, skinless chicken breasts at the bottom of the slow cooker.
boneless, skinless chicken breasts2 lbs(14.5 oz) fire roasted tomatoes1 can(4 oz) diced green chiles1 can(15 oz) black beans, drained and rinsed1 can
3
Pour in red enchilada sauce, fire roasted tomatoes, diced green chiles, and taco seasoning. Stir gently to coat the chicken.
red enchilada sauce (GF if needed)2 cups(14.5 oz) fire roasted tomatoes1 can(4 oz) diced green chiles1 can(15 oz) black beans, drained and rinsed1 can
4
Cover and cook on High for ⏱️ 3-4 hours or on Low for ⏱️ 4-6 hours until chicken is tender.
5
Remove chicken and shred using two forks, then return it to the slow cooker.
6
Stir in half of the shredded cheese, the black beans, and the sweet corn.
7
Toss in the sliced tortilla strips and mix until they are well coated in the sauce.
8
Sprinkle the remaining cheese on top. Cover and cook for another ⏱️ 20-30 minutes until melted. Stir in optional cream cheese if desired.
9
Garnish with fresh cilantro and serve hot.
Nutrition Facts
calories
420 calories
fat Content
18g fat
serving Size
1 bowl
fiber Content
6g fiber
sugar Content
5g sugar
sodium Content
950mg sodium
protein Content
34g protein
carbohydrate Content
32g carbs
saturated Fat Content
8g saturated fat
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