Crockpot Enchiladas
Serves 615 mins prep0 mins cook
This easy Chicken Enchilada Casserole with tortillas, black beans, and melty cheese is the ultimate weeknight comfort food! Packed with protein and layered with Mexican-inspired flavor, it’s family-friendly, meal prep–approved, and comes together in under an hour.
0 servings
What you need
Instructions
0 Layer the base: Place chicken, onion, garlic, cumin, paprika, and salt in the slow cooker. Add black beans and corn. 1 Make the sauce: In a bowl, whisk together enchilada sauce and sour cream. Pour evenly over the chicken mixture. 2 Cook: Cover and cook on LOW 4–6 hours or HIGH 2–3 hours, until chicken is fully cooked and tender. 3 Shred & mix: Remove chicken, shred with two forks, then return it to the slow cooker with the tortilla strips. Stir everything together so the sauce coats the chicken and tortillas. 4 Add cheese: Sprinkle cheese over the top, cover, and let melt for about 5–10 minutes. 5 Serve: Scoop into bowls or plates and top with cilantro, jalapeños, avocado, or lime juice.View original recipe