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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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If you’re craving a comforting yet easy-to-make dish, look no further than this Crockpot Chicken Enchilada Casserole. Perfect for busy weeknights or gatherings, this flavorful casserole combines tender shredded chicken, zesty enchilada sauce, and a cheesy topping for a meal that everyone will love. Simply toss your ingredients into the slow cooker and let it do the work while you go about your day. The result is a warm, satisfying dish that’s easily customizable to suit your family’s tastes. Whether you prefer extra veggies or spiciness, this recipe allows you to create a delightful dinner that’s sure to impress.

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 breasts at the bottom.
  3. Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours.
  5. Shred the chicken with two forks and return it to the slow cooker.
  6. Mix in half of the shredded cheese, black beans, corn, and sliced tortillas.
  7. Top with remaining cheese and let it cook for an additional 20-30 minutes until heated through.
  8. Garnish with fresh cilantro before serving.

Nutrition

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