Treat your taste buds to a hassle-free fiesta with this delectable Crock Pot Chicken Enchilada Casserole. A symphony of flavors awaits as boneless, skinless chicken breasts take center stage, cooked to perfection and shredded for a tender and juicy texture. This recipe artfully combines the convenience of a slow cooker with the bold and vibrant flavors of traditional enchiladas.
The layers of goodness begin with a mixture of shredded chicken, diced onion, colorful bell peppers, black beans, sweet corn kernels, and a harmonious blend of ground cumin, chili powder, salt, and pepper. This medley not only promises a burst of Tex-Mex flavors but also introduces a variety of textures to keep every bite exciting.
In the slow cooker, a canvas of red enchilada sauce sets the stage for the assembly. Whole wheat tortillas form the base, providing a wholesome foundation for the layers to come. The chicken mixture follows suit, creating a satisfying blend of protein and vegetables. Drizzles of enchilada sauce and a sprinkle of reduced-fat shredded Mexican cheese blend ensure that each layer is infused with rich and savory goodness.
The slow cooker works its magic, allowing the flavors to meld and intensify over 4-6 hours on low heat. The result is a mouthwatering casserole with melted cheese that blankets the ensemble, creating a gooey and irresistible finish. As you serve this piping hot delight, garnish it with fresh cilantro for a pop of color and a hint of citrusy freshness.
Perfect for busy days or entertaining a crowd, this Crock Pot Chicken Enchilada Casserole effortlessly brings together the convenience of slow cooking with the bold flavors of a Tex-Mex feast. Scoop out portions with care, savoring each bite of this comforting and wholesome dish that captures the essence of enchiladas in a delightful casserole form.
Crock Pot Chicken Enchilada Casserole
![](https://i0.wp.com/plantbasedandveganism.com/wp-content/uploads/2024/01/image-628.png?resize=526%2C527&ssl=1)
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup diced onion
- 1 cup diced bell peppers (a mix of colors)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup reduced-fat shredded Mexican cheese blend
- 8 small whole wheat tortillas (6-inch diameter)
- Fresh cilantro, chopped (for garnish)
- Non-stick cooking spray
Instructions:
- Prepare the Crock Pot:
- Lightly coat the inside of your slow cooker with non-stick cooking spray.
- Layer the Ingredients:
- In a bowl, mix together shredded chicken, diced onion, diced bell peppers, black beans, corn, cumin, chili powder, salt, and pepper.
- In the slow cooker, spread a thin layer of enchilada sauce.
- Place two tortillas at the bottom, overlapping if needed.
- Add a portion of the chicken mixture over the tortillas.
- Drizzle enchilada sauce and sprinkle cheese over the chicken layer.
- Repeat layers, finishing with a layer of cheese on top.
- Cook in the Crock Pot:
- Cook on low for 4-6 hours or until the cheese is melted, and the casserole is heated through.
- Serve:
- Carefully scoop servings from the slow cooker.
- Garnish with fresh cilantro.