Crockpot Chicken Enchiladas Casserole
This Crockpot Chicken Enchiladas Casserole is an easy recipe the whole family will enjoy. It features tender, shredded chicken with red enchilada sauce, diced onion, spices, black beans, corn tortillas, and your favorite enchilada toppings. It may just become one of your favorite slow cooker recipes!
Servings: 6
Calories: 336kcal
Ingredients
- 1 ½ lbs boneless skinless chicken breast
- 2 cups red enchilada sauce
- ½ white onion, diced
- 1 ½ teaspoon cumin
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon chili powder (adjust depending on your spice tolerance)
- ½ teaspoon kosher salt
- 1 can black beans, drained and rinsed
- 7-8 small corn tortillas, cut into squares (5-inch tortillas)
- ½-1 cup shredded Mexican blend cheese, optional
- Optional toppings: chopped cilantro, avocado, or sour cream
Instructions
- Add the whole chicken breasts, red enchilada sauce, diced onion, cumin, garlic powder, chili powder, and salt to the crockpot. Set the crockpot to either low for 6 hours, or high for 4 hours depending on the time you have available.
- Once the chicken is done cooking in the crockpot, use two forks to shred the chicken into small pieces. Cut the corn tortillas into small pieces. Add the black beans and corn tortillas to the crockpot and mix until just combined.
- If you choose to add cheese, sprinkle the cheese in an even layer on top of the enchilada mixture. Turn the crockpot back on to low heat and cover with the lid. Let the enchilada mixture cook for 15-30 more minutes, or until the cheese is melted on top. Serve with sour cream, avocado, or fresh cilantro if desired.
Notes
- If you use frozen chicken breasts, please note that you may need to increase the amount of spices you use. The water released from the frozen chicken breasts may water down the flavors. Try a little chicken after you have shredded it and add more salt, garlic powder, chili powder, and cumin as needed.
- We recommend storing leftovers in an airtight container in the refrigerator for up to four days. You can simply reheat in the microwave!
- This recipe is gluten-free as long as the tortillas used are gluten-free as well as the red enchilada sauce. This red enchilada sauce from Siete is gluten-free. This recipe can be dairy-free with the omission of the cheese. It is not vegetarian or vegan.
Nutrition
Serving: 5.5ounces | Calories: 336kcal | Carbohydrates: 32g | Protein: 34.2g | Fat: 9.1g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.6g | Cholesterol: 65mg | Sodium: 931mg | Potassium: 480mg | Fiber: 8.1g | Sugar: 6.7g
