Crockpot Chicken Enchilada Casserole
A simple and flavorful Crockpot Chicken Enchilada Casserole that combines chicken, cheese, and enchilada sauce, perfect for busy days.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 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
- 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
- 8 oz cream cheese for extra creaminess (optional)
- Fresh cilantro for garnish
Instructions
Preparation
- Spray your slow cooker with nonstick spray if desired.
- 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.
- Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. You can stretch to 6-8 hours on Low if needed.
- Once the chicken is tender, remove it from the slow cooker and shred with two forks (or use a stand mixer with the paddle attachment for faster shredding).
- Return shredded chicken to the slow cooker.
- Stir in half the shredded cheese, black beans, and corn.
- Add sliced tortillas and gently mix.
- Sprinkle the remaining cheese over the top.
- Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
- If desired, add cream cheese during this final step for extra creaminess.
- Garnish with chopped cilantro and serve!
Notes
You can serve this casserole hot right from the slow cooker. It pairs well with a side of rice or a simple salad. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for 2-3 months.