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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Easy Family Favorite

Crockpot Chicken Enchilada Casserole is an easy, satisfying dish perfect for busy families.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs chicken cut into bite-sized pieces
  • 2 cups enchilada sauce gluten-free if needed
  • 2 cups cheese Mexican blend or cheddar, or dairy-free for vegan
  • 1 can black beans drained and rinsed
  • 6 pieces tortillas gluten-free if needed
  • 1 cup vegetables bell peppers, zucchini, or your choice
  • 1 tsp smoked paprika optional
For Garnishing
  • 1 cup cilantro fresh, for garnish
  • 1 cup sour cream for serving

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Prepare your ingredients by chopping the chicken and dicing any vegetables. Drain and rinse the beans.
  2. Layer gluten-free tortillas, chicken, beans, enchilada sauce, vegetables, and cheese in the crockpot. Repeat layers and finish with cheese on top.
  3. Cook on low for 5 hours until chicken reaches an internal temperature of 165°F.
  4. Transfer to an air fryer or broiler for a few minutes for a crispy top. Watch closely to avoid burning.
  5. Serve the casserole garnished with cilantro and a dollop of sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This casserole is perfect for meal prep and makes great leftovers. Store in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.

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