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–+ servings
Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Cozy Weeknight Dinners

Enjoy a delicious and easy-to-make Crockpot Chicken Enchilada Casserole, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Layers
  • 1 pound Chicken can be substituted with turkey or omitted for vegetarian option
  • 2 cups Enchilada Sauce use your favorite store-bought or homemade
  • 2 cups Cheese cheddar or pepper jack recommended
  • 1 can Beans black or pinto beans
  • 6 pieces Tortillas opt for gluten-free
  • 1 cup Vegetables optional, such as bell peppers or zucchini
  • 1 teaspoon Smoked Paprika optional for flavor enhancement
For Serving
  • 1 cup Cilantro for garnish
  • 1 cup Sour Cream for added creaminess

Equipment

  • Crockpot
  • Air Fryer

Method
 

Preparation Steps
  1. Slice chicken breasts into bite-sized pieces. Chop bell peppers or zucchini if using. Gather tortillas, enchilada sauce, cheese, and beans.
  2. Layer tortillas at the bottom of the slow cooker, overlapping them slightly. Add half of the chicken, beans, and enchilada sauce, then sprinkle half the cheese and optional vegetables. Repeat layering with remaining ingredients.
  3. Cover and cook on low for 5 hours until chicken is tender and casserole is bubbling.
  4. Transfer to an air fryer to crisp the top at 375°F for 5-10 minutes, if desired.
  5. Serve warm garnished with cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Great served with a side salad or fresh sliced avocados. Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months.

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