Crockpot Chicken Enchilada Casserole
If you’re looking for a comforting and hassle-free meal, this Crockpot Chicken Enchilada Casserole is your answer! This hearty dish combines tender shredded chicken, zesty enchilada sauce, and melted cheese for a satisfying dinner that the whole family will love. Ideal for busy weeknights, this recipe allows you to prep in the morning and come home to a deliciously warm meal. Plus, it’s easily customizable—swap proteins or add extra veggies to suit your family’s taste. With its creamy texture and bold flavors, you’ll find yourself reaching for seconds!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow Cooker
- 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
Instructions
- Spray the slow cooker with nonstick spray.
- Place chicken at the bottom of the slow cooker.
- Pour in enchilada sauce, tomatoes, green chiles, and taco seasoning; stir gently.
- Cover and cook on High for 3-4 hours or Low for 6-8 hours.
- Shred the chicken and return it to the slow cooker.
- Stir in half of the shredded cheese, black beans, corn, and tortilla strips.
- Sprinkle remaining cheese on top; cover and cook for an additional 20-30 minutes until cheese is melted.
- For extra creaminess, add cream cheese during the final cooking step.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1/6 casserole (approx. 295g)
- Calories: 370
- Sugar: 5g
- Sodium: 610mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 75mg