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–+ servings
Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Cozy Family Nights

Crockpot Chicken Enchilada Casserole is a comforting, gluten-free dish that's perfect for family dinners and easy weeknight meals.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Cooked Chicken Can substitute with ground turkey, beef, or omit for a vegetarian option.
  • 2 cups Enchilada Sauce Store-bought or homemade.
  • 2 cups Cheese Use melting cheese like cheddar or Monterey Jack.
  • 1 can Black Beans Can substitute with pinto beans or kidney beans.
  • 12 pieces Tortillas Opt for corn tortillas for gluten-free.
  • Vegetables (optional) Bell peppers or zucchini.
For Serving
  • 1 cup Sour Cream Greek yogurt works as a substitute.
  • 1/4 cup Fresh Cilantro Optional.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Grease the slow cooker with cooking spray and turn it to low.
  2. Layer half of the corn tortillas at the bottom of the slow cooker.
  3. Spread half of the cooked chicken and black beans evenly over the tortillas.
  4. Drizzle half of the enchilada sauce over the chicken and beans.
  5. Sprinkle half of the cheese on top of the enchilada sauce.
  6. Repeat the layering with remaining ingredients.
  7. Cover and cook on low for about 5 hours.
  8. Optional: Transfer to an air fryer for a crispy top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 20mg

Notes

Customize with your choice of proteins or extra veggies for a unique take on this casserole. It’s perfect for leftovers and meal prep.

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