Crockpot Chicken Enchilada Casserole
Prepare to delight your taste buds with this Crockpot Chicken Enchilada Casserole, a deliciously hearty dish that’s perfect for busy weekdays or meal prepping. This slow-cooked casserole combines tender chicken breasts with zesty enchilada sauce, fire-roasted tomatoes, and a melty cheese topping for an irresistible flavor experience. With minimal effort required, simply toss the ingredients into your slow cooker and let it work its magic while you enjoy the tantalizing aroma filling your kitchen. This versatile recipe is not only great for family dinners but also ideal for potlucks or casual gatherings, ensuring everyone at the table leaves satisfied.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
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
Instructions
- Spray the slow cooker with nonstick spray.
- Place the chicken breasts in the bottom of the slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Shred the chicken once tender and return it to the slow cooker.
- Stir in half of the shredded cheese, black beans, corn, and then add sliced tortillas; mix well.
- Top with remaining cheese and cook for an additional 20-30 minutes until melted.
- Garnish with chopped cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 5g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 90mg