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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

The Crispy Chef
A cheesy, flavor-packed slow cooker meal with tender chicken, corn tortillas, beans, and melty cheese. The ultimate stress-free weeknight dinner — just layer, set, and forget.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6 portions
Calories 480 kcal

Equipment

  • Slow cooker (crockpot)
  • Mixing bowl
  • Cutting board
  • Knife
  • two forks (for shredding)

Ingredients
  

  • 2–3 lb boneless skinless chicken breasts (or thighs)
  • 2 cups enchilada sauce
  • 8 oz cream cheese, softened
  • 1 can diced tomatoes, drained (14 oz)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 8–10 corn tortillas, torn into pieces
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • Cooking spray, for crockpot

Instructions
 

  • Spray crockpot with cooking spray. Place chicken in the bottom. Season with salt, pepper, cumin, and chili powder.
  • Mix enchilada sauce with softened cream cheese. Pour over chicken. Add diced tomatoes, beans, peppers, and onions.
  • Layer torn tortillas over the mixture, then sprinkle half the shredded cheese on top.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  • During the last 30 minutes, shred the chicken directly in the pot with two forks. Stir well. Add the remaining cheese on top, cover, and cook until melted.
  • Serve hot with toppings like sour cream, cilantro, avocado, or salsa.

Notes

Use boneless, skinless chicken breasts or thighs. Layer ingredients in the crockpot and let it cook low and slow. Shred chicken in the pot during the last 30 minutes, add more cheese, and let it melt to perfection. Keeps well for 4–5 days or freezes for up to 3 months. Customize with extra veggies, different proteins, or spice levels to suit your family.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 38gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 135mgSodium: 980mgPotassium: 860mgFiber: 7gSugar: 5gVitamin A: 850IUVitamin C: 20mgCalcium: 320mgIron: 3mg
Keyword crockpot chicken enchiladas, easy weeknight dinner, slow cooker casserole
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