Description
A simple and satisfying crockpot recipe that layers chicken, enchilada sauce, cheese, and tortillas for a comforting meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 20 oz red enchilada sauce (two 10 oz cans, divided)
- 8 oz cream cheese (softened)
- 15 oz black beans (one can, rinsed and drained)
- 15 oz corn (one can, drained, or use frozen corn)
- 4 oz diced green chiles (one can, undrained)
- 12 corn tortillas (cut or torn into 1-inch pieces)
- 3 cups shredded Mexican cheese blend (divided)
Instructions
- Prepare chicken: Start by placing the chicken breasts at the bottom of a 6-quart slow cooker.
- Add enchilada sauce: Pour 1 cup (10 oz) of the enchilada sauce over the chicken.
- Cooking time: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Shred the chicken: Carefully remove the chicken from the crockpot and shred it using two forks.
- Drain the crockpot: Drain any excess liquid from the pot.
- Mix in other ingredients: Return the shredded chicken to the slow cooker and add cream cheese, black beans, corn, green chiles, and 1.5 cups of shredded cheese.
- Add tortillas: Stir in half of the torn tortilla pieces.
- Pour final sauce: Pour the remaining 1 cup (10 oz) of enchilada sauce over the top.
- Top with tortillas and cheese: Add remaining tortilla pieces and cheese on top.
- Cook more: Cover and cook on LOW for an additional 30-45 minutes.
- Let it rest: Allow the casserole to rest for a few minutes before serving.
Notes
Serve with toppings like sour cream, cilantro, or avocado. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg