Crockpot Chicken Enchilada Casserole Recipe
This Crockpot Chicken Enchilada Casserole is a delicious and easy-to-make dish that is perfect for a comforting family meal. Layers of tender chicken, flavorful enchilada sauce, gooey cheese, and Mexican-inspired ingredients come together in a slow cooker to create a satisfying one-pot meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken:
- 2 lbs boneless, skinless chicken breasts
Sauce:
- 2 cups red enchilada sauce (GF if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (GF if needed) or homemade substitute
Additional Ingredients:
- 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Spray Slow Cooker: Spray your slow cooker with nonstick spray if desired.
- Prepare Chicken: Place chicken breasts in the slow cooker.
- Add Ingredients: Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
- Cook: Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. Can cook up to 6-8 hours on Low if needed.
- Shred Chicken: Remove chicken, shred with forks or mixer, and return to slow cooker.
- Add Cheese and Veggies: Stir in half the cheese, black beans, and corn.
- Layer: Add sliced tortillas and mix gently. Sprinkle remaining cheese on top.
- Final Cooking: Cover and cook for 20-30 more minutes until cheese melts.
- Optional: Add cream cheese for creaminess. Garnish with cilantro before serving.
Notes
- Feel free to customize with your favorite toppings like avocado, jalapenos, or sour cream.
- This dish can be assembled ahead of time and refrigerated before cooking.
- Leftovers can be stored in the fridge for a few days or frozen for later enjoyment.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 130mg
Keywords: Crockpot Chicken Enchilada Casserole, Slow Cooker Enchilada Casserole, Mexican Chicken Casserole
