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Crockpot Chicken Enchilada Casserole

Savory Crockpot Chicken Enchilada Casserole for Easy Nights

This Crockpot Chicken Enchilada Casserole is a delicious, gluten-free dinner option for busy nights, packed with flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs boneless, skinless chicken breasts Chicken thighs can be used for a juicier texture.
  • 2 cups red enchilada sauce Opt for gluten-free varieties if necessary.
  • 1 can fire-roasted tomatoes (14.5 oz) Provides acidity and sweetness.
  • 1 can diced green chiles (4 oz) Offers mild heat and enhances texture.
  • 1 packet taco seasoning Feel free to use homemade blends.
  • 2 cups shredded Mexican cheese blend Substitutes like Monterey Jack work wonderfully.
  • 1 can black beans (15 oz) Drained and rinsed; pinto beans can be used instead.
  • 1 cup sweet corn kernels Frozen or canned; fresh corn is an excellent option too.
  • 6 pieces gluten-free tortillas or corn tortillas Sliced into strips.
  • 8 oz cream cheese Optional for added creaminess.
  • Fresh cilantro For garnish.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Lightly spray the inner pot of your slow cooker with nonstick spray.
  2. Place the chicken breasts directly into the slow cooker.
  3. Pour in the red enchilada sauce, fire-roasted tomatoes, diced 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, up to a maximum of 8 hours on Low.
  5. Carefully remove the chicken breasts from the slow cooker and shred them into bite-sized pieces.
  6. Stir in half of the shredded Mexican cheese, black beans, and corn.
  7. Add the sliced gluten-free tortillas to the slow cooker and fold them gently into the mixture.
  8. Sprinkle the remaining cheese over the top of the casserole.
  9. Cover and cook on High for an additional 20-30 minutes until the cheese has melted.
  10. If desired, stir in the cream cheese just before the final cook time ends.
  11. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze for up to 3 months and reheat gently for best results.

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