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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Easy Weeknight Dinners

A delicious Crockpot Chicken Enchilada Casserole, perfect for busy weeknights with rich flavors and customizable ingredients.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken breasts fresh or frozen
For the Sauce
  • 2 cups Enchilada sauce store-bought or homemade
For the Cheese
  • 2 cups Cheddar or Monterey Jack shredded
For the Beans
  • 1 can Black beans or pinto beans drained and rinsed
For the Base
  • 6 pieces Gluten-free tortillas or corn tortillas
For the Spices
  • 1 teaspoon Smoked paprika optional
For the Vegetables
  • 1 cup Bell peppers or zucchini chopped

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Start by preparing the chicken, thaw if frozen and place in the bottom of the slow cooker.
  2. Layer enchilada sauce, drained beans, torn tortillas, and spices over the chicken.
  3. Sprinkle cheese over the layered ingredients for that gooey effect.
  4. Cover and cook on low for about 5 hours until chicken reaches 165°F.
  5. Serve warm with garnish like cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Experiment with veggies for added nutrition and ensure chicken reaches safe temperature.

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