Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 240 minutes Total Time: 255 minutes
Yield: 6 servings Category: DINNER Cuisine: Mexican Diet: Gluten Free

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (GF if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (GF 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
  • Optional: 8 oz cream cheese for extra creaminess
  • Fresh cilantro for garnish
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Instructions

  1. Spray your slow cooker with nonstick spray if desired.
  2. Place chicken breasts in the bottom of the slow cooker.
  3. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
  4. Cover and cook on High for 3-4 hours or on Low for 4-6 hours.
  5. Once the chicken is tender, shred it using two forks.
  6. Return shredded chicken to the slow cooker.
  7. Stir in half of the shredded cheese, black beans, and corn.
  8. Add the sliced tortillas and gently mix everything together.
  9. Sprinkle the remaining cheese over the top.
  10. Cover and cook an additional 20-30 minutes until cheese is melted.
  11. If desired, add cream cheese during the final step for extra creaminess.
  12. Garnish with chopped cilantro and serve.

Notes

  1. Feel free to customize with spices, extra veggies, or different types of cheese for your preference.