Description
This delicious and easy crockpot enchilada casserole is perfect for a hearty meal. Loaded with chicken, cheese, and flavor!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup cooked rice (white or brown)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 tablespoon taco seasoning
- to taste Tortilla strips or corn tortillas (for layering)
- to taste Chopped cilantro for garnish (optional)
Instructions
- Start by placing the shredded chicken at the bottom of your crockpot.
- Pour the red enchilada sauce over the chicken, ensuring the chicken is well-coated.
- Add the black beans, corn, and cooked rice to the mixture and toss everything together.
- Sprinkle the taco seasoning over the mix and give it a gentle stir to incorporate.
- Top the mixture with half of the shredded cheese.
- Layer with tortilla strips or cut-up corn tortillas for added crunch.
- Cover the whole casserole with the remaining shredded cheese.
- Cover your crockpot and set it on low for 4-6 hours or high for 2-3 hours, until heated through and cheese is melted.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- Feel free to adjust the spices and ingredients based on your preferences.
- This recipe can be made with leftover chicken or rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 85mg