Crockpot Chicken Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked chicken enchilada casserole layered with tortillas, beans, corn, cheese, and enchilada sauce. Warm and comforting with Mexican spices, this one-pot meal is perfect for weeknight dinners.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 1-1/2 tablespoons olive oil
- 1 cup finely diced yellow onion (1 onion)
- 1 tablespoon minced garlic
- 1 pound boneless skinless chicken thighs (4-5 thighs, see note 1)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 (10-ounce) cans red enchilada sauce (see note 2)
- 4 corn tortillas (cut into strips, then slice strips in half)
- 1 packed cup freshly shredded sharp Cheddar cheese (plus more as desired)
- 1/4 cup sour cream
- Rice (for serving, optional)
- Toppings as desired (see note 3)
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h
- Sodium
- 1660mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 836mg
- Calcium
- 249mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.