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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Comfort in Every Bite

A flavorful Crockpot Chicken Enchilada Casserole, featuring tender chicken, black beans, and corn for a comforting dinner experience.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts Can use chicken thighs for a richer flavor.
For the Sauce & Beans
  • 2 cups Red Enchilada Sauce Ensure it’s a high-quality sauce for best results.
  • 1 can Black Beans Rinse to keep the sauce clean and bright.
  • 1 cup Golden Corn Kernels Frozen corn works well if canned is unavailable.
For the Cheese
  • 1 cup Sharp Orange Cheddar Cheese For best melt, shred from a block rather than using pre-shredded cheese.
  • 1 cup Monterey Jack Cheese Can substitute with a blend of mozzarella if desired.
For Garnish
  • 0.5 cup Fresh Cilantro Green onions can be used for a milder taste.
  • 1 cup Sour Cream Can be omitted for a lighter version.
For Seasoning
  • 1 teaspoon Sea Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Garlic Powder Adjust to taste.

Equipment

  • 6-quart slow cooker

Method
 

Step-by-step Instructions
  1. Place the boneless skinless chicken breasts at the bottom of a 6-quart slow cooker. Season them generously with sea salt, black pepper, and garlic powder, ensuring that the flavors coat the chicken evenly.
  2. Pour the red enchilada sauce over the seasoned chicken, making sure it's well-covered. Then, scatter the rinsed black beans and golden corn kernels on top.
  3. Cover your slow cooker with its lid and set it to cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  4. Once the cooking time is up, carefully remove the lid and use two forks to shred the chicken directly in the slow cooker. Mix the shredded chicken back into the saucy mixture.
  5. Sprinkle the sharp orange cheddar and Monterey Jack cheese evenly over the top of the casserole mixture. Cover the slow cooker again and cook on HIGH for another 15-20 minutes.
  6. Garnish your Crockpot Chicken Enchilada Casserole with fresh cilantro and serve hot with dollops of sour cream.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 35gProtein: 40gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 850mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For added freshness, bring the dish back to life with a sprinkle of fresh cilantro and a dollop of sour cream before serving.

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