Hearty Crockpot Chicken Enchilada Casserole for Cozy Nights

Discover the delightful Hearty Crockpot Chicken Enchilada Casserole, perfect for busy weeknights and flavorful gatherings.

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Prep Time 15

Cook Time 4

Resting Time 10

Total Time 4 10

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 pounds boneless, skinless chicken breasts frozen is acceptable with increased cooking time
2 cups enchilada sauce homemade or store-bought
2 cups cheese substitute with dairy-free cheese if preferred
8 tortillas corn or flour

For the Spices

2 tablespoons chili powder adjust according to spice tolerance
1 teaspoon cumin a little goes a long way
1 teaspoon garlic powder or use fresh garlic

Optional Add-ins

1 can black beans rinsed and drained
1 cup corn frozen works perfectly
1 cup sliced bell peppers or jalapeños for heat

Equipment

Crockpot

Method

Step-by-Step Instructions

Start by dicing boneless, skinless chicken breasts into bite-sized pieces, gather spices, and rinse any optional add-ins.
In your crockpot, pour a thin layer of enchilada sauce, layer tortillas, half of the chicken, half of your spices, and cheese. Repeat layering, finishing with enchilada sauce and cheese on top.
Cover the crockpot and cook on low for 4 to 6 hours or high for 2 to 3 hours until chicken is tender.
After cooking, let it rest for 10 minutes before serving warm, garnished with fresh herbs or avocado.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Use fresh ingredients for best results and consider assembling the casserole the night before for convenience.

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