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Hearty Crockpot Chicken Enchilada Casserole

Hearty Crockpot Chicken Enchilada Casserole

Delight in this Hearty Crockpot Chicken Enchilada Casserole, a simple and satisfying meal perfect for busy families.
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Prep Time 15 minutes
Cook Time 4 hours
Additional Cooking Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 501
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound skinless boneless chicken thighs
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup frozen whole kernel corn
  • 1/2 cup finely chopped onion
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 10-ounce cans medium red enchilada sauce
  • 1 8-ounce package shredded Mexican blend cheese divided
  • 8 6-inch corn tortillas cut into 1-inch pieces
  • shredded iceberg or Romaine lettuce
  • chopped fresh tomato
  • chopped green onion
  • sour cream

Equipment

  • Slow cooker

Method
 

  1. Combine chicken, beans, corn, onion, garlic, salt, pepper, and cumin in a 3 1/2- to 4-quart slow cooker. Cover with enchilada sauce.
  2. Cover and cook for 3 to 4 hours on High or 6 to 7 hours on Low.
  3. Shred chicken in the slow cooker using two forks.
  4. Stir in half the cheese and the tortillas. Top with remaining cheese.
  5. Cover and cook on High until tortillas are softened and cheese is melted, about 30 minutes.
  6. Top servings with lettuce, tomato, green onion, and sour cream.

Nutrition

Serving: 1servingsCalories: 501kcalCarbohydrates: 42gProtein: 36gFat: 23g

Notes

Feel free to customize with different vegetables or cheese based on your preferences.

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