Description
Crockpot Chicken Enchiladas Casserole is the ultimate comfort dish that combines tender, slow-cooked chicken with layers of savory enchilada sauce, tortillas, creamy cheese, and black beans. Perfect for busy weeknights or gatherings, this easy-to-make recipe offers a delightful explosion of flavors and a visually appealing presentation that will impress your family and friends. Enjoy it topped with fresh cilantro and sour cream for an added burst of flavor!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 8 corn or flour tortillas
- 1 can (15 oz) black beans, rinsed
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1/4 cup fresh cilantro, chopped
- Sour cream for serving
Instructions
- Season chicken breasts with salt and pepper, then place in the crockpot.
- Pour half of the enchilada sauce over the chicken.
- Layer tortillas on top, followed by black beans and cheese.
- Repeat layering with remaining ingredients, saving some cheese for the topping.
- Cover and cook on low for 6-8 hours until chicken is tender.
- In the last 15 minutes of cooking, sprinkle remaining cheese on top to melt.
- Serve hot topped with cilantro and sour cream.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For extra flavor, sauté onions and garlic before adding them to the crockpot. Feel free to swap black beans with pinto beans or add corn for sweetness. To spice it up, include jalapeños or use spicy enchilada sauce.