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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is a hearty and satisfying meal that combines tender shredded chicken with bold Mexican flavors. Perfect for busy weeknights, this dish allows you to throw all the ingredients into your slow cooker and enjoy the delightful aromas filling your kitchen while it cooks. With layers of cheese, black beans, and sweet corn wrapped in gluten-free tortillas, every bite is packed with cheesy goodness that the whole family will love. Plus, it’s easy to customize with your favorite veggies or spices. Whether served at home for dinner or brought along to a potluck, this casserole is sure to impress!

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, drained and rinsed
  • 1 cup sweet corn kernels
  • 6 gluten-free tortillas, sliced into strips

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Place chicken breasts at the bottom of the slow cooker.
  3. Pour in enchilada sauce, tomatoes, green chiles, and taco seasoning; stir gently to combine.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours.
  5. Once cooked, shred the chicken using forks or a stand mixer.
  6. Return shredded chicken to the slow cooker and mix in half the cheese, black beans, and corn.
  7. Layer in sliced tortillas and mix gently.
  8. Top with remaining cheese and cover; cook an additional 20-30 minutes until heated through.
  9. For creaminess, add cream cheese during the last cooking phase if desired.
  10. Garnish with fresh cilantro before serving.

Nutrition

Find it online: https://deliciouscookingtips.com/crockpot-chicken-enchilada-casserole/