Crock Pot Chicken Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker chicken enchilada casserole with tortillas, black beans, corn, cheese, and red enchilada sauce. This hearty, cheesy casserole is easy to prepare and makes a satisfying family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 boneless, skinless chicken breasts
- 1 (28-ounce) can red enchilada sauce
- 9 corn tortillas (cut in strips)
- 1 cup canned black beans (rinsed and drained)
- 1 cup canned corn (drained)
- 1 small can sliced black olives (drained)
- 3 cups shredded Mexican cheese
At a glance
PER SERVING · TIME 350M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5h 45m
- Sodium
- 1091mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 316mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1091MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.