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Crockpot Chicken Enchiladas Casserole

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Crockpot Chicken Enchiladas Casserole is a delightful one-pot meal that transforms tender chicken and colorful vegetables into a warm, cheesy dish that everyone will love. The rich, zesty sauce brings a fiesta-like flavor to your table, making it perfect for busy weeknights or casual gatherings. Simply layer your ingredients in the crockpot, let them simmer, and enjoy a comforting meal with minimal effort. This recipe is versatile enough to cater to different tastes and dietary needs, ensuring everyone leaves the dinner table satisfied.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 medium red onion, chopped
  • 2 cups fresh bell peppers (mixed colors), chopped
  • 2 tsp garlic powder
  • 2 tbsp taco seasoning
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 2 cups shredded cheese (Cheddar or Monterey Jack)
  • 6 corn or flour tortillas, cut into strips
  • 1 cup chicken broth

Instructions

  1. Prepare your ingredients by chopping the onion and bell peppers.
  2. Layer half of the tortilla strips at the bottom of the crockpot.
  3. Add half of the chicken breasts, followed by half of each remaining ingredient: onion, bell peppers, black beans, tomatoes, taco seasoning, and broth.
  4. Repeat with the remaining ingredients for a second layer.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours until cooked through.
  6. During the last 30 minutes of cooking, sprinkle additional cheese on top.

Nutrition

Keywords: For added flavor, shred cooked chicken before layering. Substitute chicken with beans or lentils for a vegetarian option. Customize toppings by adding olives or different cheeses.

Find it online: https://cookingwithruth.com/irresistible-crockpot-chicken-enchiladas-casserole-recipe/