Description
This easy Crockpot Chicken Enchilada Casserole is a flavorful, layered Mexican-inspired dish combining tender chicken, savory enchilada sauce, black beans, and cheese. Perfect for busy weeknights, it slow cooks to melt all the flavors together resulting in a comforting, cheesy casserole with tortilla pieces adding texture and authenticity.
Ingredients
Units
Scale
Chicken and Seasoning
- 2 pounds chicken, cubed
- 1 tablespoon (or 1 ounce packet) low-sodium taco seasoning
Enchilada Mixture
- 28 ounces enchilada sauce
- 7 ounces green chiles
- 15 ounces black beans, drained
- 1/2 cup chopped yellow onion
Casserole Toppings and Add-ins
- 2 cups Mexican cheese, shredded (divided)
- 8 small corn tortilla shells, torn into pieces
- 3 tablespoons chopped cilantro
Instructions
- Season the chicken: Place cubed chicken in the crockpot and sprinkle the low-sodium taco seasoning evenly over it. Stir thoroughly to ensure the chicken is fully coated with seasoning for optimal flavor infusion.
- Add enchilada mixture: Pour the enchilada sauce into the crockpot along with the green chiles, drained black beans, and chopped yellow onion. Stir gently to combine these ingredients around the seasoned chicken.
- Cook the base layer: Cover and cook the mixture on low heat for 4 to 6 hours, or alternatively on high heat for 2 to 3 hours, until the chicken is fully cooked and tender.
- Add cheese and tortillas: After initial cooking, add 1 cup of the Mexican cheese and the torn corn tortilla pieces into the crockpot. Stir well to combine so the tortillas absorb some of the sauce and the cheese begins to melt.
- Top with remaining cheese: Sprinkle the remaining 1 cup of shredded Mexican cheese evenly on top of the casserole without stirring it in.
- Final melt: Cover the crockpot again and continue cooking on low for an additional 20 minutes or until the cheese on top has fully melted and is bubbly.
- Garnish and serve: Before serving, sprinkle chopped cilantro on top for fresh flavor. Serve warm, enjoying the hearty, cheesy layered enchilada casserole.
Notes
- Use low-sodium taco seasoning to control salt levels in the dish.
- If you prefer a bit of extra spice, add diced jalapeños with the green chiles.
- Shredded rotisserie chicken can be used to reduce cooking time but add it later to heat through only.
- For a gluten-free dish, ensure the taco seasoning and enchilada sauce are certified gluten-free.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the microwave or oven.
- Adding fresh lime juice before serving adds a bright tang that complements the richness.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
