Description

Experience the delightful combination of flavors in this Crock Pot Chicken Enchilada Casserole. Featuring tender chicken, zesty enchilada sauce, and gooey cheese, it’s a simple yet satisfying dish perfect for family dinners or quick weeknight meals.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts, chopped into bite-sized pieces
1 ounce packet taco seasoning
½ medium white onion, diced
10 ounce can Rotel tomatoes with green chilies
28 ounce can red enchilada sauce
15 ounce can black beans, drained and rinsed
15 ounce can whole kernel corn, drained
4 ounces cream cheese, cubed
16 small corn tortillas, chopped into 2-inch pieces
2 cups cheddar cheese, grated

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Instructions

Combine chicken, taco seasoning, onion, Rotel, enchilada sauce, black beans, corn, and cream cheese in a large bowl, mixing well.
Cover and cook in the crock pot on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours.
Set aside 2 tortillas for topping. Add remaining chopped tortillas and 1 cup of cheese to the mixture and mix until well combined. Top with reserved tortillas and the remaining cheese.
Cover and cook for an additional 20-30 minutes until the cheese is melted.

Notes

For extra spice, consider adding jalapeños to the mixture.
Feel free to substitute any cooked protein for chicken, like beef or turkey.
This casserole can be prepared the night before and cooked in the morning.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 4g
Sodium: 1150mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 8g
Protein: 34g
Cholesterol: 100mg