Name: Crockpot Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 cups red enchilada sauce (GF if needed); 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF); 1 can (4 oz) diced green chiles; 1 packet taco seasoning (GF if needed) or homemade substitute; 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar); 1 can (15 oz) black beans, drained and rinsed; 1 cup sweet corn kernels (frozen or canned); 6 gluten-free tortillas or corn tortillas, sliced into strips; 8 oz cream cheese for extra creaminess; Fresh cilantro for garnish

Crockpot Chicken Enchilada Casserole

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Crockpot Chicken Enchilada Casserole is a comforting and easy-to-make dish that brings the delightful flavors of Mexican cuisine to your table. Perfect for busy weeknights or gatherings, this cheesy casserole combines tender shredded chicken with bold enchilada sauce, black beans, and sweet corn. With minimal effort required, just toss everything into your slow cooker and let it work its magic. The layers of flavor—enhanced by melted cheese and spices—make this gluten-free recipe a sure favorite among family and friends. Serve it as is or pair it with rice or salad for a complete meal experience. Enjoy this hearty dish that offers both convenience and taste!

Author: Julia
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: Serves 6
Category: Main
Method: Slow Cooking
Cuisine: Mexican

Ingredients

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2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (GF if needed)
1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
1 can (4 oz) diced green chiles
1 packet taco seasoning (GF if needed) or homemade substitute
2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn kernels (frozen or canned)
6 gluten-free tortillas or corn tortillas, sliced into strips
8 oz cream cheese for extra creaminess
Fresh cilantro for garnish

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Instructions

Spray your slow cooker with nonstick spray.
Layer chicken breasts at the bottom.
Combine enchilada sauce, tomatoes, green chiles, and taco seasoning; stir to mix.
Cover and cook on High for 3-4 hours or Low for 4-6 hours.
Shred cooked chicken using forks.
Return shredded chicken to the slow cooker; add half of the cheese, black beans, and corn.
Gently mix in sliced tortillas.
Top with remaining cheese; cover and cook an additional 20-30 minutes until melted.
Optionally stir in cream cheese for extra creaminess before serving.
Garnish with cilantro if desired.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 810mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 24g
Cholesterol: 75mg

Find it online: https://juliaflavors.com/crockpot-chicken-enchilada-casserole/