Hearty Crockpot Chicken Enchilada Casserole
A delicious and satisfying casserole that combines tender chicken, savory beans, and gooey cheese for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup enchilada sauce
- 8 small corn tortillas, cut into strips
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a crockpot, combine the cooked shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, chili powder, cumin, salt, and pepper. Stir to mix everything well.
- Layer Tortilla Strips: Layer half of the tortilla strips over the mixture.
- Add Cheese: Sprinkle half of the shredded cheese over the tortilla strips, covering evenly.
- Repeat Layers: Repeat the layering process with the remaining tortilla strips and cheese.
- Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until heated through and the cheese is melted and bubbly.
- Serve: Once done, serve warm with desired toppings like cilantro, sour cream, or avocado.
Notes
For a dairy-free option, substitute cheese with a plant-based alternative. For extra heat, consider adding chopped jalapeños or hot sauce.