Description
Crockpot Chicken Enchilada Casserole is a delightful and easy-to-make dish that captures the essence of traditional enchiladas without the hassle. Perfect for busy weeknights or casual gatherings, this recipe combines tender chicken, hearty black beans, and zesty enchilada sauce, all layered together with gooey cheese and topped with crunchy corn chips. It’s a family favorite that guarantees satisfaction with minimal effort.
Ingredients
Scale
- 1.5–2 pounds chicken breast
- 2 cans (10 oz each) enchilada sauce
- 1/2 medium yellow onion, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup Mexican shredded cheese
- 2 cups Fritos corn chips
Instructions
- Prepare your ingredients by placing chicken breast, black beans, enchilada sauce, diced onion, and Rotel tomatoes in the crockpot.
- Cook on high for 4 hours or low for 6 hours until chicken is tender.
- Shred the chicken using two forks and mix it back into the casserole.
- Top with shredded cheese and let it melt for an additional 15-20 minutes.
- Before serving, sprinkle crushed Fritos on top for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For a spicier kick, consider adding jalapeños or using hot enchilada sauce. Feel free to substitute chicken with turkey or beef if desired. Enhance flavor by using fresh ingredients whenever possible.