Crock Pot Chicken Tortilla Casserole
A delicious and easy recipe for Crock Pot Chicken Tortilla Casserole that combines shredded chicken, tomatoes, black beans, and cheese.
- Prep Time: 15 minutes
- Cook Time: 2 hours on low or 1 hour on high
- Total Time: 2 hours 15 minutes or 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Crock Pot
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
- 2 lbs boneless, skinless chicken cooked and shredded into bite size pieces
- 20 oz diced tomatoes and chilies with lime juice & cilantro (2–10 oz cans), drained
- 15.5 oz can black beans, drained
- 1/2 cup Salsa
- 2 cups Mexican Blend Shredded Cheese, divided
- Garnish: sour cream, tortilla chips, Mexican Blend Shredded Cheese
Instructions
- Mix together your chicken, drained tomatoes, drained beans, salsa, and one cup of Mexican Blend Shredded Cheese.
- Spread evenly in your casserole crock or 6-quart crock pot and cover with remaining cheese.
- Cover and cook on low for 2 hours or 1 hour for high, turning your insert halfway through cooking if your slow cooker doesn’t cook evenly.
- Serve with a slotted spoon and preferred garnishes.
Notes
- For best results, ensure the chicken is fully cooked before shredding.
- Feel free to customize the recipe by adding your favorite veggies.
- Use low-fat cheese for a healthier option.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg