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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Easy Weeknight Wins

This Crockpot Chicken Enchilada Casserole offers tender chicken, zesty enchilada sauce, and gooey cheese, perfect for busy weeknights.
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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
  • 2 pounds Chicken breasts fresh or frozen
  • 2 cups Enchilada sauce homemade or gluten-free store-bought
  • 2 cups Cheese dairy-free cheese if preferred
  • 1 can Beans black or pinto
  • 8 pieces Tortillas gluten-free
  • 2 cups Vegetables bell peppers, zucchini, or your favorites
  • 1 teaspoon Smoked Paprika or regular paprika
  • 1/4 cup Fresh Cilantro for garnish
  • 1/2 cup Sour Cream for garnish

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker: Grease the inside of your slow cooker with cooking spray or olive oil.
  2. Layer the Base Ingredients: Cover the bottom with tortillas, then add half of the chicken and beans followed by enchilada sauce.
  3. Repeat the Layers: Add remaining chicken and beans, then pour the last of the enchilada sauce over everything.
  4. Add Cheese and Vegetables: Sprinkle cheese on top and add any vegetables, then cover with the lid.
  5. Set the Cooking Time: Cook on low for approximately 5 hours until chicken is tender and easily shredded.
  6. Garnish Before Serving: Garnish with fresh cilantro and sour cream when it's done cooking.
  7. Serve and Enjoy: Spoon onto plates and serve with sides like salad or avocado.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Ensure even layers for balanced flavor and check chicken temperature for safety.

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