Crock Pot Chicken Enchilada Casserole
Crock Pot Chicken Enchilada Casserole is a delicious and hearty dish made with layers of chicken, enchilada sauce, tortillas, and cheese, perfect for a family dinner.
Equipment
- 5-6 quart slow cooker
Ingredients
- 1.5 pounds chicken breast about 2 large breasts
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 15 ounce black beans drained and rinsed
- 15.25 ounce corn drained
- 10 ounces enchilada sauce
- 8 ounces tomato sauce
- 1 ounce taco seasoning packet
- 6 6-inch flour or corn tortillas cut into quarters
- 1.5 cups shredded Mexican blend cheese
Instructions
- Add chicken breast, diced onion, diced carrots, black beans, corn, enchilada sauce, tomato sauce and taco seasoning to a slow cooker. Stir everything together to combine.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked (internal temperature should be 165F degrees) and tender.
- Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the sauce and vegetables.
- Add tortillas cut into quarters to the slow cooker and gently stir them into the mixture until evenly coated.
- Sprinkle shredded Mexican blend cheese evenly over the top of the mixture.
- Cover the slow cooker and cook for an additional 15-20 minutes, or until the cheese is fully melted.
- Once the cheese is melted, garnish with sliced green onions.
- Serve warm directly from the slow cooker and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. This cooks for 2 hours on high or 4 hours on low.
Nutrition
Serving: 1servingCalories: 481kcalCarbohydrates: 57gProtein: 43gFat: 11gSodium: 1347mgFiber: 13gSugar: 11g
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