Crockpot Chicken Enchilada Casserole
Looking for a comforting meal that can be effortlessly prepared? Try this delightful Crockpot Chicken Enchilada Casserole! Perfect for busy weeknights or cozy gatherings, this dish combines tender shredded chicken with zesty enchilada sauce, black beans, and melted cheese, all layered with gluten-free tortillas. Just set it and forget it—let the slow cooker work its magic while you focus on what matters most.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- 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, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas
Instructions
- Spray the slow cooker with nonstick spray.
- Layer chicken breasts at the bottom of the slow cooker.
- Add enchilada sauce, tomatoes, green chiles, and taco seasoning over the chicken; stir gently.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Shred the chicken once tender; return to the slow cooker along with half the cheese, black beans, and corn.
- Gently mix in sliced tortillas and top with remaining cheese.
- Cover and cook for an additional 20-30 minutes until heated through.
- Optionally stir in cream cheese for extra creaminess before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 85mg