Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole is a mouthwatering, easy-to-make dish that brings the vibrant flavors of Mexican cuisine to your dinner table. Perfect for busy weeknights or when feeding a crowd, this cheesy and gluten-free casserole combines tender shredded chicken, bold enchilada sauce, black beans, and melty cheese. With minimal prep time and the convenience of slow cooking, you’ll enjoy a hearty meal that the whole family will adore. Customize it with your favorite veggies for an extra burst of flavor. Serve it hot with fresh toppings like avocado, sour cream, or cilantro to elevate this comforting dish.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
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
Instructions
- Spray the slow cooker with nonstick spray.
- Place chicken breasts at the bottom.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Once cooked, shred chicken using forks.
- Return shredded chicken to the slow cooker; mix in half of the cheese, black beans, and corn.
- Stir in sliced tortillas until combined.
- Top with remaining cheese and cover; cook for an additional 20-30 minutes until melted.
- Serve garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 90mg