Easy Crockpot Chicken Enchilada Casserole
A delicious and comforting casserole that brings the vibrant flavors of Mexican cuisine to your table, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts (680g)
- 28 oz Red Enchilada Sauce (794g)
- 1 cup Golden Corn Kernels (165g, canned or frozen)
- 15 oz Black Beans (425g can, drained and rinsed)
- 1.5 cups Sharp Orange Cheddar Cheese (170g, shredded)
- 1 cup Monterey Jack Cheese (115g, shredded)
- 1/4 cup Fresh Cilantro (10g, finely chopped)
- 1/2 cup Sour Cream (120g, for dolloping)
- 1 tsp Sea Salt (5g)
- 1/2 tsp Black Pepper (2g)
- 1 tsp Garlic Powder (3g)
Instructions
- Prepare the chicken by seasoning it with salt, black pepper, and garlic powder.
- Layer the ingredients in the slow cooker: start with enchilada sauce, then add chicken, corn, black beans, and half the cheese.
- Add the remaining enchilada sauce over the layers.
- Cook on low for 4 to 6 hours until the chicken is tender.
- Shred the chicken and stir it back into the casserole.
- Top with remaining cheese and cook for an additional 15-30 minutes until melted.
- Garnish with sour cream and cilantro before serving.
Notes
The enchilada sauce adds a rich flavor, and you can use different cheeses for variation.