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Slow Cooker Chicken Enchilada Casserole

This Slow Cooker Chicken Enchilada Casserole brings all the classic flavors of enchiladas into a hearty, no-fuss crockpot meal.
Prep Time15 minutes
Cook Time4 hours
Course: Main Course
Cuisine: Mexican
Servings: 6 Servings
Calories: 459kcal

Ingredients

  • 1 ½ Lbs Boneless Skinless Chicken Breasts
  • 2 Cups Enchilada Sauce Store-Bought or Homemade, Divided
  • 1 Can 15 Oz Black Beans, Drained and Rinsed
  • 1 Cup Frozen Corn
  • 1 Small Onion Diced
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 8 Small Corn Tortillas Cut Into Strips
  • 2 Cups Shredded Mexican Blend Cheese
  • Salt and Pepper to Taste
  • Optional Toppings:
  • Chopped Cilantro Sour Cream, Diced Avocado

Instructions

  • Place the chicken breasts in the bottom of the crockpot. Season with cumin, garlic powder, chili powder, salt, and pepper.
  • Pour 1 cup of the enchilada sauce over the chicken.
  • Cover and cook on low for 3 hours, or until the chicken is fully cooked and tender. Shred the chicken using two forks.
  • Add black beans, corn, onion, and tortilla strips to the crockpot. Stir to combine with the shredded chicken.
  • Pour the remaining 1 cup of enchilada sauce over the mixture and sprinkle the shredded cheese evenly on top.
  • Cover and cook on low for an additional 45 minutes to 1 hour, until the cheese is melted and bubbly.
  • Serve warm with your favorite toppings, such as sour cream, chopped cilantro, or diced avocado.

Notes

As written, this would be a Trim Healthy Mama Crossover fuel.
Nutritional information does not include additional toppings.

Nutrition

Serving: 1Serving (⅙ recipe) | Calories: 459kcal | Carbohydrates: 37g | Protein: 42g | Fat: 16g | Fiber: 8g