Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole is an easy slow cooker dinner with chicken, enchilada sauce, tortillas, and cheese. A flavorful weeknight meal.
Servings: 5
Ingredients
- 1.5 pounds chicken breasts
- 1 Tablespoon taco seasoning
- 19 oz enchilada sauce
- 15 oz black beans drained
- 1/3 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 6-8 corn tortillas cut into triangles
Instructions
- Season chicken with taco seasoning.1.5 pounds chicken breasts, 1 Tablespoon taco seasoning
- The the base of your slow cooker mix together enchilada sauce, black beans and sour cream until well combined.19 oz enchilada sauce, 15 oz black beans, 1/3 cup sour cream
- Nesle the chicken breasts into the sauce. Cover and cook on low for about 3 hours, until the chicken is cooked through and tender.
- Remove the chicken and use forks to shred.
- Add the chicken back to the crockpot with 1 cup of cheese and the tortilla pieces. Mix well to combine.1 1/2 cups shredded cheddar cheese, 6-8 corn tortillas
- Sprinkle the remaining 1/2 of cheese over the top. Cover and cook for 15-20 more minutes until the cheese is completely melted and the tortillas are soft.
- Serve with your favorite toppings.
Nutrition
Calories: 548kcal | Carbohydrates: 45g | Protein: 48g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 1374mg | Potassium: 909mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1247IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 3mg
