Esy Crockpot Chicken Enchilada Casserole Recipe
Easy Crockpot Chicken Enchilada Casserole A cheesy dreamy simple weeknight dinner Get the recipe try it today
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Total Time: 435 minutes
- Yield: 6-8 servings
- Category: Casserole
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 28 oz can enchilada sauce
- 8-10 corn tortillas
- 2 cups shredded cheese
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Optional toppings: Sour cream, guacamole, cilantro, green onions, chopped tomatoes, jalapenos
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Pour enchilada sauce over the chicken.
- Cook on low for 6-7 hours or on high for 3-4 hours, or until chicken is easily shreddable.
- Shred the chicken directly in the slow cooker using two forks.
- Layer tortillas, shredded chicken, cheese, black beans, corn, onion, and garlic in the slow cooker. Repeat layers until all ingredients are used.
- Top with remaining cheese.
- Cook on low for 30 minutes, or until cheese is melted and bubbly.
- Serve with your favorite toppings, such as sour cream, guacamole, cilantro, green onions, chopped tomatoes, and jalapenos.
Notes
The ultimate set-it-and-forget-it meal, perfect for busy weeknights or cozy weekend gatherings. This Crockpot Chicken Enchilada Casserole combines the savory goodness of chicken enchiladas with the ease and convenience of your trusty slow cooker. It’s incredibly versatile – easily customizable to suit your family’s taste and dietary needs.
Find it online: https://thecozycuppa.com/crockpot-chicken-enchilada-casserole/