Print

Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re seeking a comforting meal that can easily feed a crowd, look no further than this Crockpot Chicken Enchilada Casserole. This dish combines tender, shredded chicken with vibrant enchilada flavors, making it a favorite for busy weeknights and family gatherings alike. With minimal prep time and the slow cooker doing all the heavy lifting, you can enjoy a delicious and hearty meal without stress. Gluten-free and customizable to suit your tastes, this casserole is perfect for any occasion. Gather your ingredients, set your slow cooker, and get ready to savor every bite of this delightful comfort food.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (gluten-free if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (gluten-free if needed)
  • 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

Instructions

  1. Spray the slow cooker with nonstick spray to prevent sticking.
  2. Layer the chicken breasts at the bottom of the slow cooker.
  3. Add enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning; stir gently.
  4. Cover and cook on High for 3–4 hours or Low for 4–6 hours.
  5. Once cooked, shred the chicken using two forks and return it to the slow cooker.
  6. Stir in half of the shredded cheese along with black beans and corn.
  7. Mix in the sliced tortillas so they absorb the flavors.
  8. Top with remaining cheese; cover and cook for an additional 20–30 minutes until cheese is melted.
  9. Garnish with fresh cilantro before serving.

Nutrition

Find it online: https://mrrecipes.net/crockpot-chicken-enchilada-casserole/