Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole is the ultimate comfort food, perfect for busy weeknights or family gatherings. This cheesy, flavorful dish combines tender shredded chicken with zesty enchilada sauce, black beans, and corn, all layered with gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free if needed)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free 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 or corn tortillas, sliced into strips
Instructions
- Spray the slow cooker with nonstick spray for easy cleanup.
- Place chicken breasts at the bottom of the slow cooker.
- Pour in enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning; stir gently to combine.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken is tender.
- Shred the chicken and return it to the slow cooker with half of the shredded cheese, black beans, and corn; stir well.
- Add sliced tortillas gently to avoid breaking apart.
- Top with remaining cheese and cook on High for an additional 20-30 minutes until heated through and cheese is melted.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg