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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole served cheesy and hot on a plate

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This Crockpot Chicken Enchilada Casserole delivers bold flavor, tender chicken, and a thick, scoopable texture that actually holds together.

Ingredients

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  • 1.5 lbs boneless skinless chicken breast
  • 30 oz enchilada sauce
  • 1 can green chiles
  • 1 can black beans
  • 1 small onion
  • 1 cup shredded Mexican cheese
  • 8 corn tortillas
  • Cilantro
  • Avocado
  • Greek yogurt
  • Jalapeños

Instructions

  1. Add chicken, enchilada sauce, beans, chiles, and onion to crockpot.
  2. Cook until chicken is tender.
  3. Shred chicken and stir back into sauce.
  4. Add tortilla strips and half the cheese.
  5. Top with remaining cheese and heat until melted.

Notes

  1. Use thick enchilada sauce for best texture.
  2. Do not add tortillas too early.
  3. Let casserole rest before serving for thicker consistency.

Nutrition