Crock Pot Chicken Enchilada Casserole
A delicious and comforting meal that brings the flavors of traditional enchiladas into a simple slow cooker dish, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 cups shredded cooked chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Prepare the mixture: In a large bowl, combine the shredded chicken, black beans, corn, enchilada sauce, cumin, and chili powder. Stir until well mixed.
- Layer the tortillas: In the slow cooker, layer half of the tortilla strips at the bottom.
- Add the chicken mixture: Spoon half of the chicken mixture on top of the tortillas, spreading it evenly.
- Sprinkle cheese: Sprinkle with half of the shredded cheese over the chicken mixture.
- Repeat layers: Repeat the layering process with the remaining tortilla strips, chicken mixture, and cheese.
- Cook: Cover and cook on low for 4-5 hours or until heated through and the cheese is melted and bubbly.
- Serve: Serve warm, garnished with your favorite toppings such as sour cream, avocado, or fresh cilantro.
Notes
Use high-quality enchilada sauce for deeper flavor. Let the casserole rest for a few minutes before serving to allow it to set slightly.