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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is the ultimate comfort food that brings warmth and joy to any meal. This easy-to-make dish combines tender chicken, zesty enchilada sauce, and a medley of beans and vegetables, all topped with gooey melted cheese. Perfect for busy weeknights or casual gatherings, this casserole lets your slow cooker do the work while you enjoy your day. Gluten-free and full of wholesome ingredients, it’s a family-friendly recipe that can easily be customized to suit your taste. Once you serve this deliciously cheesy dish, it’s sure to become a favorite at your table!

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, sliced into strips
  • Optional: 8 oz cream cheese for extra creaminess
  • Fresh cilantro for garnish

Instructions

  1. Spray the slow cooker with nonstick spray.
  2. Layer the chicken at the bottom of the crockpot.
  3. Pour in enchilada sauce, tomatoes, green chiles, and sprinkle taco seasoning; stir gently.
  4. Cook on High for 3-4 hours or Low/Medium for 4-6 hours.
  5. Shred the cooked chicken and return it to the pot.
  6. Stir in half of the shredded cheese, black beans, corn, and fold in tortilla strips.
  7. Top with remaining cheese and cook for an additional 20-30 minutes until heated through.
  8. For extra creaminess, stir in cream cheese before serving.
  9. Garnish with fresh cilantro.

Nutrition

Find it online: https://tastytraditionshub.com/crockpot-chicken-enchilada-casserole/