Description
Hearty Crockpot Chicken Enchilada Casserole is the ultimate Mexican-inspired dinner perfect for busy weeknights and family gatherings. Tender shredded chicken layered with enchilada sauce, cheese, and tortillas creates a delicious, wholesome casserole that melds flavors beautifully in slow cooking. Ideal for those seeking easy crockpot recipes without cream cheese, this dish offers a savory, cheesy, and satisfying experience for the whole family.
Ingredients
Scale
- 3 cups cooked shredded chicken — ideal for a dinner family of 4 or more
- 1 can (10 oz) enchilada sauce
- 1 cup diced onions
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 small tortillas or 4 large flour tortillas, sliced or torn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Start by cooking and shredding your chicken if not using pre-cooked leftovers. Season with salt, pepper, cumin, and chili powder.
- In your crockpot, spread a layer of shredded chicken. Top with enchilada sauce, sliced tortillas, black beans, corn, and shredded cheese.
- Repeat layers until all ingredients are used, ending with a cheese layer on top.
- Cover and cook on low for about 8 hours, allowing flavors to meld and cheese to melt beautifully.
- Serve hot, garnished with cilantro, jalapeños, and lime. Pair with rice, extra tortillas, or a side salad.
Notes
- Use fresh ingredients for the best flavor.
- Layer evenly for consistent results.
- Can be assembled ahead and refrigerated overnight before cooking.
- For a spicier version, add more jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg