Description
This crockpot chicken enchilada casserole delivers a rich, cheesy Mexican‑inspired meal with minimal effort. Tender chicken simmered in enchilada sauce mingles with black beans, corn, and bell peppers, then topped with melted cheese for a golden finish. Perfect for busy weeknights, it serves six generous portions, packs around 450 calories per serving, and offers a comforting blend of flavors that will please the whole family. Serve it with fresh salsa and soft tortillas for a complete feast.!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup diced bell peppers
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the enchilada sauce over the chicken, then add black beans, corn, and bell peppers.
- Sprinkle cumin, salt, and pepper; stir gently.
- Cover and cook on low 6‑8 hours or high 3‑4 hours.
- Shred the chicken in the cooker, mix in half the cheese, top with remaining cheese, and cover until melted, about 10 minutes.
Notes
- For a spicier version
- add sliced jalapeños or a dash of chipotle powder. Leftovers reheat well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crockpot chicken enchilada casserole, easy crockpot enchilada, chicken enchilada recipe, slow cooker Mexican dinner, one pot chicken casserole, family-friendly meals, low effort dinner ideas, Mexican casserole recipe, quick chicken dinner