Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole is a comforting, flavorful dish made with layers of tender chicken, zesty red enchilada sauce, and cheesy goodness, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (GF if needed)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (GF if needed)
- 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, sliced into strips
- Optional: 8 oz cream cheese
- Fresh cilantro for garnish
Instructions
- Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot.
- Pour the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning over the chicken.
- Add the drained and rinsed black beans along with sweet corn kernels and gently stir together.
- Layer the tortilla strips on top of the mixture.
- Top it off with shredded Mexican cheese blend and optional cream cheese.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Once done, shred the chicken in the crockpot and garnish with fresh cilantro.
Notes
Make it ahead by preparing the night before and refrigerating overnight. For variations, feel free to add extra vegetables or different proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg