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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole That Wows Every Time

This Crockpot Chicken Enchilada Casserole combines tender chicken, zesty enchilada sauce, and melty cheese for a delightful dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Cooked Chicken Use rotisserie or leftover chicken
  • 2 cups Enchilada Sauce Store-bought or homemade
  • 2 cups Cheese (Shredded) Use vegan cheese for dairy-free option
  • 1 can Black Beans Substitute with pinto beans if desired
  • 8 tortillas Tortillas Use gluten-free tortillas if needed
Optional Ingredients
  • 1 cup Bell Peppers Any variety works
  • 1 cup Zucchini Grate or slice to mix in

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the ingredients by shredding the cooked chicken and gathering other ingredients.
  2. Layer the casserole in the slow cooker starting with tortillas, then chicken, beans, enchilada sauce, and cheese.
  3. Cook the casserole on low heat in the slow cooker for about 5 hours.
  4. If desired, transfer to air fryer-safe dish and air fry for 5-10 minutes for a crispy top after cooking.
  5. Serve the casserole topped with fresh cilantro and a dollop of sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days or freeze for up to 2-3 months.

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