Description
Indulge in a comforting slow cooker chicken enchilada casserole, where tender chicken meets zesty sauce and gooey cheese—a perfect dish for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Gather all ingredients and chop any additional veggies you wish to include.
- Place the boneless chicken breasts at the bottom of your slow cooker.
- Pour half of the enchilada sauce over the chicken. Sprinkle in black beans and frozen corn evenly.
- Pour the remaining enchilada sauce over the top, followed by a generous layer of shredded cheese.
- Cover your slow cooker and set it on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken directly in the pot using two forks, stir well, and serve hot topped with sour cream and cilantro.
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Feel free to customize by adding bell peppers or substituting chicken with lentils for a vegetarian option. For extra flavor, season your chicken with spices like cumin or chili powder before layering.