Description
This slow-cooked chicken enchilada casserole is an easy, hearty meal packed with classic enchilada flavors, tender shredded chicken, black beans, and melted cheese layered with corn tortillas. A true comfort food with minimal effort.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 30 oz enchilada sauce (red or green)
- 1 can black beans, drained and rinsed
- 1 can green chiles
- 1 small onion, diced
- 1 cup shredded Mexican blend cheese
- 8 corn tortillas, cut into strips
- Optional Toppings: Cilantro, Avocado, Sour cream or Greek yogurt, Jalapeños, Green onions
Instructions
- Load the Crockpot: Add chicken breasts, enchilada sauce, green chiles, black beans, and diced onion into the crockpot.
- Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the chicken reaches 165°F internally and is fully cooked.
- Shred the Chicken: Remove the chicken and shred it with two forks. Return it to the pot and stir everything to combine.
- Add Tortillas and Cheese: Stir in the tortilla strips and half the shredded cheese.
- Top and Melt: Sprinkle the remaining cheese over the top. Cover and cook for another 30 minutes until cheese is melted and casserole is set.
- Serve: Spoon into bowls or plates and garnish with your favorite toppings like sour cream, avocado, cilantro, jalapeños, or green onions.
Notes
Swap black beans for pinto beans or add corn for variety. Use green enchilada sauce for a tangier flavor or red for a smoky, bold taste. Can be prepped a day ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 portion (1/6 of the recipe)
- Calories: 360
- Sugar: 4g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: undefined
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 31g
- Cholesterol: undefined