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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole That's Pure Comfort

Delight in this Crockpot Chicken Enchilada Casserole, a comforting blend of chicken and enchilada sauce, perfect for busy weeknights.
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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 Casserole Base
  • 1 pound Chicken Breast Use frozen for convenience.
  • 2 cups Enchilada Sauce Homemade for freshness.
  • 2 cups Cheese Blend of cheddar and Monterey Jack.
  • 1 can Black Beans Substitute with pinto beans if desired.
  • 5 pieces Tortillas Use gluten-free if necessary.
Optional Vegetables
  • 1 cup Bell Peppers Substitute with seasonal veggies.
For Seasoning
  • 1 teaspoon Salt & Spices Include smoked paprika for flavor.

Equipment

  • Slow Cooker
  • Air fryer

Method
 

Step-by-Step Instructions
  1. Start by chopping the chicken breast into bite-sized pieces and prepare any optional vegetables like bell peppers or zucchini.
  2. In your slow cooker, layer gluten-free tortillas, followed by chicken, enchilada sauce, black beans, and cheese. Repeat until all ingredients are used, topping with cheese.
  3. Cover the slow cooker and cook on low for about 5 hours until chicken reaches 165°F.
  4. Transfer to an air fryer at a high temperature for 3-5 minutes for a crispy top.
  5. Garnish with fresh cilantro and serve with sour cream and avocado.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

For best results, use fresh or organic chicken and adjust spices as desired. Store leftovers properly for optimal texture.

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