Description

Crockpot Chicken Enchilada Casserole is your go-to comfort food for busy weeknights and family gatherings. This deliciously easy dish combines tender shredded chicken, zesty enchilada sauce, hearty black beans, and a gooey cheese topping to create a mouthwatering meal that everyone will love. Ideal for those seeking a gluten-free option, this casserole is not only comforting but also versatile—perfect for customizing with your favorite ingredients. With minimal preparation time and the ease of slow cooking, you can enjoy the flavors of Mexico right at home without spending hours in the kitchen.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (GF)
1 can fire-roasted tomatoes (14.5 oz)
1 can diced green chiles (4 oz)
1 packet taco seasoning (GF) or homemade
1 can black beans (15 oz), drained and rinsed
1 cup sweet corn kernels
6 gluten-free tortillas or corn tortillas, sliced
2 cups shredded Mexican cheese blend

Instructions

Spray the slow cooker with nonstick spray.
Place chicken breasts at the bottom of the slow cooker.
Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir to combine.
Cover and cook on High for 3–4 hours or Low for 4–6 hours until chicken is tender.
Shred the chicken using forks; return it to the slow cooker with its juices.
Mix in half of the cheese, black beans, corn, and sliced tortillas gently.
Top with remaining cheese and cook for an additional 20–30 minutes until melted.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 4g
Sodium: 750mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 27g
Cholesterol: 85mg

Keywords: Feel free to customize by adding bell peppers or zucchini for extra nutrition. For added creaminess, incorporate cream cheese during the final cooking phase. Serve with toppings like sour cream or avocado slices for enhanced flavor.