Description
A comforting and easy Crockpot Chicken Enchilada Casserole that you can prepare with minimal effort, perfect for busy days.
Ingredients
Scale
- 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
Instructions
- Spray your slow cooker with nonstick spray if desired.
- Place chicken breasts in the bottom of the slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
- Cover and cook on High for 3-4 hours or on Low for 4-6 hours.
- Once the chicken is tender, shred it using two forks.
- Return shredded chicken to the slow cooker.
- Stir in half of the shredded cheese, black beans, and corn.
- Add the sliced tortillas and gently mix everything together.
- Sprinkle the remaining cheese over the top.
- Cover and cook an additional 20-30 minutes until cheese is melted.
- If desired, add cream cheese during the final step for extra creaminess.
- Garnish with chopped cilantro and serve.
Notes
Feel free to customize with spices, extra veggies, or different types of cheese for your preference.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
Keywords: crockpot, enchilada, casserole, slow cooker, easy recipe, comfort food, gluten free