Crockpot Chicken Enchiladas Casserole
A heartwarming dish that combines layers of chicken, cheese, and enchilada sauce for a comforting family favorite.
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or cubed
- 2 cups enchilada sauce homemade version recommended
- 1 cup sour cream Greek yogurt can be a substitute
- 8 pieces corn tortillas cut into strips for layering
- 2 cups shredded cheese cheddar or Monterey Jack; dairy-free option available
- 1 can black beans rinsed and drained
Garnishes
- chopped cilantro for garnishing
- avocado for garnishing
Instructions
Preparation
- Layer half of the corn tortilla strips at the bottom of your crockpot.
- In a mixing bowl, combine cooked chicken, black beans, sour cream, and half of the enchilada sauce. Stir until well blended.
- Spread half of the chicken mixture over the tortilla base, followed by a sprinkle of cheese.
- Repeat the layering with another layer of tortilla strips, the rest of the chicken mixture, and top with the remaining enchilada sauce and cheese.
Cooking
- Cover your crockpot and set it to cook on low for 4-6 hours.
- Once done, allow it to cool slightly before serving.
Serving
- Garnish with fresh cilantro and avocado before serving.
Notes
Consider adding diced jalapeños for a spicy kick or switching chicken for black beans for a vegetarian option. Store leftovers in an airtight container for up to three days.