Description
Sizzling Mexican-inspired crockpot chicken enchilada casserole brings layers of zesty flavors and cheesy comfort to your dinner table. Hearty ingredients meld together, creating a simple yet satisfying meal perfect for family gatherings or weeknight dinners you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 lbs boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
Vegetables and Seasonings:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Liquid and Binding Ingredients:
- 1 can (10 oz) enchilada sauce
- 1/2 cup chicken broth
- 8 corn tortillas
- 1/4 cup sour cream
- 2 tbsp fresh cilantro, chopped
Instructions
- Gently place whole chicken breasts at the bottom of the crockpot, creating an even foundation for the casserole.
- Sprinkle chili powder, cumin, salt, and black pepper directly over the chicken to infuse initial flavor layers.
- Layer diced onions, minced garlic, and chopped jalapeño evenly across the seasoned chicken for aromatic depth.
- Distribute black beans, corn kernels, and diced tomatoes uniformly around and over the chicken to create a robust vegetable base.
- Pour enchilada sauce and chicken broth across the entire mixture, ensuring complete moisture and integration of ingredients.
- Cover and cook on low temperature for 6-7 hours, allowing chicken to become tender and absorb surrounding flavors.
- Remove chicken, shred using two forks, then return shredded meat back into the crockpot and gently stir.
- Layer torn corn tortillas across the chicken mixture, creating a rustic, textured foundation.
- Sprinkle cheddar and monterey jack cheeses over the top, covering the entire casserole surface.
- Cover and cook for an additional 15-20 minutes until cheese melts completely and becomes bubbly.
- Garnish with fresh cilantro and dollop sour cream before serving hot directly from the crockpot.
Notes
- Swap chicken breasts with thighs for extra moisture and richer flavor, especially if cooking for longer periods.
- Use low-sodium broth and enchilada sauce to control salt intake for health-conscious individuals.
- Include additional vegetables like bell peppers or zucchini to boost nutritional value and vegetable content.
- For gluten-free version, replace corn tortillas with gluten-free alternatives or omit tortillas entirely, creating a more soupy enchilada-style dish.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 85 mg