Description
A simple and delicious crockpot enchilada casserole with layers of tortillas, cheese, and flavorful sauce.
Ingredients
Scale
- 12 corn tortillas
- 2 cups shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
Instructions
- Layer half of the tortillas at the bottom of the crockpot.
- Spread half of the shredded chicken, black beans, and enchilada sauce over the tortillas.
- Sprinkle 1 cup of cheddar cheese on top.
- Repeat the layers with the remaining ingredients.
- Cover and cook on low for 4 hours.
- Serve with a dollop of sour cream.
Notes
- You can substitute chicken with ground beef or beans for a vegetarian version.
- Add diced green chilies for extra spice.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: easy crockpot enchilada casserole, slow cooker enchiladas, Mexican casserole