Crockpot Chicken Enchilada Casserole
A delightful and hearty dish combining the comforting flavors of enchiladas with the ease of a slow cooker, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is gluten-free)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free if needed) or a 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 pieces gluten-free tortillas or corn tortillas, sliced into strips
- Optional 8 oz cream cheese for extra creaminess
- To taste Fresh cilantro for garnish
Instructions
Preparation
- Prepare your slow cooker by spraying the inside with nonstick spray for easy cleanup.
- Place the chicken breasts in the bottom of the slow cooker.
- Add the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning. Stir gently to combine.
Cooking
- Cover the slow cooker and set it to cook on High for 3 to 4 hours or on Low/Medium for 4 to 6 hours.
- After cooking, check the chicken for tenderness, then shred it into bite-sized pieces.
- Return the shredded chicken to the slow cooker, and stir in half of the shredded cheese, black beans, and corn.
- Gently fold in the sliced tortillas and sprinkle remaining cheese on top.
- Replace the lid and cook on High for an additional 20 to 30 minutes until the cheese melts.
- Add cream cheese if desired for extra creaminess, and serve once melted and bubbly.
Serving
- Scoop out portions onto plates and garnish with fresh cilantro.
- Serve with sides like sour cream, avocado, or lime wedges.
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Notes
For variety, use different proteins like shredded rotisserie chicken or ground turkey, and add more vegetables like bell peppers for added nutrition. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.