Crockpot Chicken Enchilada Casserole: Easy Comfort Food Bliss

This Crockpot Chicken Enchilada Casserole is a comforting dish combining shredded chicken, black beans, and corn under melted cheese.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 pounds Boneless Skinless Chicken Breasts You can also use thighs for a juicier result.
2 cups Red Enchilada Sauce Opt for a thick sauce for the best consistency.
1 cup Golden Corn Kernels Frozen works well if fresh isn't available.
1 can Black Beans Drain and rinse for freshness.

For the Cheese Topping

2 cups Sharp Orange Cheddar Cheese Shredding from a block yields better melting quality.
1 cup Monterey Jack Cheese Contributes creaminess and stretchiness.

For Serving

1 cup Fresh Cilantro Feel free to omit if it's not your favorite.
1 cup Sour Cream Substitute with Greek yogurt for a healthier alternative.

Seasonings

1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder

Equipment

Slow Cooker

Method

Step-by-Step Instructions for Crockpot Chicken Enchilada Casserole

Layer the chicken breasts at the bottom of your slow cooker. Sprinkle sea salt, black pepper, and garlic powder over the chicken.
Pour the red enchilada sauce over the seasoned chicken, then sprinkle black beans and corn on top. Cover and set to LOW for 6-7 hours or HIGH for 3-4 hours.
Once cooked, shred the chicken using two forks and return it to the pot, stirring well.
Sprinkle sharp cheddar and Monterey Jack cheese over the mixture, cover, and cook on HIGH for 15-20 minutes until melted.
Garnish with fresh cilantro and serve with sour cream or Greek yogurt.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 250IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

This casserole keeps well for meal prep and can be stored in the fridge or freezer for later enjoyment.

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