Description
This Crockpot Enchilada Casserole is a delightful blend of cheesy goodness and hearty ingredients, perfect for busy weeknights or cozy family gatherings.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 cups shredded cheese (sharp cheddar or pepper jack)
- 2 cups enchilada sauce
- 1 cup cooked chicken, shredded
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Layer the black beans at the bottom of the crockpot.
- Add the corn on top of the black beans.
- Sprinkle half of the shredded cheese over the corn.
- Pour half of the enchilada sauce over the cheese.
- Add the shredded chicken evenly over the sauce.
- Layer the diced bell peppers and onions on top of the chicken.
- Sprinkle the remaining chili powder, cumin, salt, and pepper over the vegetables.
- Pour the remaining enchilada sauce over the top.
- Finish by adding the rest of the shredded cheese on top.
- Cover the crockpot and cook on low for 8 hours.
- After cooking, let the casserole sit for a few minutes before serving.
Notes
- Use fresh ingredients for the best flavor.
- Prep Time: 15
- Cook Time: 480
- Category: recipes
- Method: slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 350
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 20
- Cholesterol: 30
Keywords: crockpot, enchilada, casserole, easy dinner, family meal