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Crockpot Chicken Enchilada Casserole: Comfort in Every Bite

A delicious Crockpot Chicken Enchilada Casserole that offers a flavor explosion with tender chicken and zesty enchilada sauce, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 5 hours
Additional Cooking Time 2 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Casserole
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Chicken breasts Substitute with ground turkey or beef for variety.
  • 2 cups Enchilada sauce Choose gluten-free options if needed.
  • 2 cups Cheese Opt for dairy-free cheese for a vegan version.
  • 1 can Beans (Black or Pinto) Can replace with more veggies for vegetarian appeal.
  • 6 pieces Tortillas (Corn or Flour) Use gluten-free tortillas for dietary needs.
  • 1 cup Vegetables (Bell Peppers, Zucchini) Adjust according to preference.
  • 1 teaspoon Smoked Paprika A dash makes a notable difference.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Place chicken breasts at the bottom of the slow cooker and pour enchilada sauce over to coat. Cook on low for about 5 hours.
  2. Remove and shred the chicken, then return it to the slow cooker mixing with the sauce. Layer black or pinto beans and tortillas on top.
  3. Sprinkle cheese over the tortillas, and optionally add diced bell peppers or zucchini, mixing well.
  4. Cover and cook on low for an additional 1 to 2 hours, allowing flavors to meld together.
  5. Serve hot, garnished with fresh cilantro and sour cream if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze in a sealed container for up to 2-3 months. Reheat in the oven or microwave.

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