Crock Pot Chicken Enchilada Casserole
Prepare to savor a burst of Mexican flavors with this Crock Pot Chicken Enchilada Casserole that’s cooked to perfection!
Prep Time15 minutes mins
Cook Time4 hours hrs 45 minutes mins
Total Time5 hours hrs
Course: Main Dish
Cuisine: Mexican
Method: Slow Cooker
Servings: 4
Calories: 629kcal
- 2 chicken breasts
- 1 can whole kernel corn drained
- 1 can black beans drained and rinsed
- 16 ounces red enchilada sauce
- 3 cups shredded cheese
- 5 corn tortillas cut into strips
Place the chicken breasts in the slow cooker and generously top them with enchilada sauce. Cook on high heat for 3 to 4 hours until the chicken reaches an internal temperature of 165 degrees.
Once the chicken is fully cooked, carefully remove it from the slow cooker and shred the meat. Return the shredded chicken meat to the slow cooker.
Add the corn, beans, tortillas, and 2 cups of cheese and stir well to ensure that the ingredients are well combined.
Sprinkle the remaining cheese on top of the mixture and then continue cooking for another 45 minutes on low heat.
Calories: 629kcal | Carbohydrates: 49g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 1765mg | Potassium: 841mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1363IU | Vitamin C: 5mg | Calcium: 474mg | Iron: 3mg