Crockpot Chicken Enchilada Casserole Recipe
This Crockpot Chicken Enchilada Casserole is a delicious and easy-to-make dish that is perfect for busy weeknights. It’s packed with flavor and sure to be a hit with the whole family.
- Prep Time: 15 minutes
- Cook Time: 4 hours on High or 6 hours on Low
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken:
- 2 lbs boneless, skinless chicken breasts
Sauce:
- 2 cups red enchilada sauce (GF if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (GF if needed) or homemade substitute
Other Ingredients:
- 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 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Spray slow cooker: Spray your slow cooker with nonstick spray if desired.
- Add chicken and sauce: Place chicken breasts in the bottom of the slow cooker. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
- Cook: Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. Shred chicken once tender.
- Add remaining ingredients: Return shredded chicken to the slow cooker. Stir in half the shredded cheese, black beans, and corn. Add tortilla strips and mix.
- Top with cheese: Sprinkle the remaining cheese over the top.
- Final cooking: Cover and cook an additional 20-30 minutes until cheese is melted and mixture is heated through. Add cream cheese for extra creaminess if desired.
- Garnish and serve: Garnish with chopped cilantro and serve!
Notes
- You can customize this casserole by adding your favorite toppings like diced tomatoes, avocado, or olives.
- This dish freezes well, making it a great option for meal prep or leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 960mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Crockpot Chicken Enchilada Casserole, Slow Cooker Enchilada Casserole, Mexican Casserole Recipe
Find it online: https://topreci.com/crockpot-chicken-enchilada-casserole-recipe/
