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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

4.9 from 15 reviews

This Crockpot Chicken Enchilada Casserole is a comforting, flavorful slow-cooked meal combining tender chicken breasts with enchilada sauce, fire-roasted tomatoes, black beans, corn, and cheese. Perfect for a hands-off weeknight dinner, it’s layered with gluten-free tortillas and finished with melted cheese and fresh cilantro for a delicious Mexican-inspired casserole.

Ingredients

Scale

Protein & Dairy

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
  • Optional: 8 oz cream cheese for extra creaminess

Vegetables & Beans

  • 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)
  • Fresh cilantro for garnish

Pantry & Seasonings

  • 2 cups red enchilada sauce (GF if needed)
  • 1 packet taco seasoning (GF if needed) or homemade substitute
  • 6 gluten-free tortillas or corn tortillas, sliced into strips

Instructions

  1. Prepare Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and ease cleanup.
  2. Add Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker as the base of your casserole.
  3. Add Sauces and Seasonings: Pour in the enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning over the chicken. Stir gently to combine ingredients evenly.
  4. Cook Chicken: Cover the slow cooker and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You may extend to 6-8 hours on Low if needed for tender chicken.
  5. Shred Chicken: Once the chicken is tender, remove it from the slow cooker and shred it thoroughly using two forks or a stand mixer with a paddle attachment for quicker shredding.
  6. Return Chicken & Mix: Return the shredded chicken to the slow cooker. Stir in half of the shredded cheese, black beans, and sweet corn kernels evenly through the mixture.
  7. Add Tortillas: Layer in the sliced tortillas strips and mix gently to distribute.
  8. Top with Cheese: Sprinkle the remaining shredded cheese over the top layer for a cheesy finish.
  9. Final Cook: Cover and cook for an additional 20-30 minutes until the cheese is fully melted and the casserole is heated through.
  10. Optional Creaminess: For an extra creamy casserole, add cream cheese during this final cooking step and stir gently.
  11. Garnish & Serve: Once done, garnish with freshly chopped cilantro before serving to add a fresh burst of flavor.

Notes

  • You can use homemade taco seasoning to control sodium and spice levels.
  • Opt for gluten-free tortillas to keep the dish gluten-free.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated covered in the microwave.
  • For a spicier version, add jalapeños or more diced chiles.
  • Cream cheese is optional but adds a wonderful creamy texture.

Nutrition

Keywords: Crockpot, Chicken Enchilada, Casserole, Slow Cooker, Mexican, Gluten-Free, Easy Dinner

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