Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole is a deliciously comforting dish that brings together tender shredded chicken, zesty enchilada sauce, and gooey cheese—all cooked effortlessly in your slow cooker. This easy-to-make casserole is perfect for busy weeknights or family gatherings, offering a satisfying meal that everyone will love. With its customizable ingredients, this gluten-free option allows you to cater to personal tastes while delivering a flavor-packed experience. Serve it with fresh toppings or alongside your favorite sides for a complete dinner that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Slow Cooker
- 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
- 1 cup sweet corn kernels
- 6 gluten-free tortillas
Instructions
- Spray your 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 the chicken with forks or a stand mixer.
- Return shredded chicken to the slow cooker and mix in half of the cheese, black beans, and corn.
- Add sliced tortillas and mix gently.
- Top with remaining cheese and cover; cook for an additional 20–30 minutes until cheese is melted.
- Serve warm, garnished with cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Find it online: https://besthomemeals.com/crockpot-chicken-enchilada-casserole/