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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

This Crockpot Chicken Enchilada Casserole is a slow cooker delight featuring tender chicken and cheesy goodness, perfect for dinner tonight.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 389 kcal

Equipment

  • crockpot or slow cooker

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless skinless chicken breast
  • 30 oz enchilada sauce I used El Paso brand
  • 1 can green chiles
  • 1 can black beans
  • 1 small onion diced
  • 1 cup shredded Mexican cheese
  • 8 pieces corn tortillas cut into strips

Toppings

  • cilantro
  • avocado
  • Greek yogurt
  • sour cream
  • jalapenos

Instructions
 

Cooking Instructions

  • Gather all the ingredients.
  • Put the chicken breast, enchilada sauce, green chiles, black beans, and onion into the crockpot.
  • Cook on high for 4 hours (or low for 8 hours) until the chicken is cooked through.
  • Shred the chicken using 2 forks. Mix well.
  • Add the cut tortilla strips & ½ of the cheese to the crockpot, stir, and top with the remaining shredded cheese.
  • Add the lid and let cook for 30 minutes, until the cheese is melted.
  • Serve with cilantro, avocado, jalapenos, greek yogurt, or optional toppings.
  • Enjoy!

Nutrition

Serving: 6servingsCalories: 389kcal
Keyword chicken enchiladas, crockpot enchilada casserole, enchilada casserole, healthy enchiladas
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