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Crockpot Chicken Enchilada Casserole

Savory Crockpot Chicken Enchilada Casserole for Busy Nights

This Crockpot Chicken Enchilada Casserole is a delightful blend of tender chicken, rich sauce, and gooey cheese, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 5 hours
Resting Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds boneless, skinless chicken breasts or thighs frozen chicken works too, just extend cooking time
  • 1 cup enchilada sauce gluten-free store-bought or homemade
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 1 can black beans or pinto beans drained and rinsed
  • 4 tortillas gluten-free tortillas or corn/flour for traditional
For Flavor Boosters
  • 1 cup bell peppers (optional)
  • 1 cup zucchini (optional)
  • 1 cup corn (optional)
  • 1 teaspoon smoked paprika (optional) or regular paprika
  • cilantro for garnish
  • sour cream for garnish

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Place chicken at the bottom of the slow cooker, ensuring it lays flat.
  2. Pour enchilada sauce over chicken, coating it fully. Layer beans and tortillas, followed by cheese. Repeat layers.
  3. Cover and cook on low for approximately 5 hours until chicken reaches 165°F.
  4. For a crisp top, broil in an oven or air fryer for 5-7 minutes at the end.
  5. Let sit for 5 minutes. Garnish with cilantro and sour cream, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Use boneless, skinless chicken for tenderness and verify gluten-free labels on tortillas and sauces.

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