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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

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If you’re searching for a comforting and flavorful meal that fits into your busy schedule, look no further than this Crockpot Chicken Enchilada Casserole. This dish combines tender chicken, zesty enchilada sauce, and gooey cheese, all cooked to perfection in your slow cooker. Ideal for family dinners or casual gatherings with friends, this hearty casserole is not only easy to prepare but also gluten-free, making it accessible for various dietary preferences. Just layer your ingredients in the crockpot and let it work its magic while you focus on what matters most—enjoying good company. Once it’s done, expect everyone to reach for seconds!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • Optional: 8 oz cream cheese for extra creaminess

Instructions

  1. Spray the slow cooker with nonstick spray.
  2. Layer the chicken breasts at the bottom of the cooker.
  3. Add enchilada sauce, tomatoes, green chiles, and taco seasoning; stir gently.
  4. Cook on High for 3-4 hours or Low for 4-6 hours.
  5. Shred the chicken once tender and return it to the pot.
  6. Stir in half of the cheese, black beans, corn, and tortilla strips.
  7. Top with remaining cheese; cook an additional 20-30 minutes until melted.
  8. Optional: Stir in cream cheese before serving.
  9. Garnish with fresh cilantro.

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