Crockpot Chicken Enchilada Casserole
This comforting Crockpot Chicken Enchilada Casserole features tender chicken, enchilada sauce, beans, and cheese, making it a perfect meal for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 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
- 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 pieces gluten-free tortillas or corn tortillas, sliced into strips
- 8 oz cream cheese (optional for extra creaminess) Add during final step if desired.
- Fresh cilantro for garnish
Instructions
Preparation
- Spray your slow cooker with nonstick spray if desired.
- Place chicken breasts in the bottom of the slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Cooking
- Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. You can stretch to 6-8 hours on Low if needed.
- Once the chicken is tender, remove it from the slow cooker and shred with two forks (or use a stand mixer with the paddle attachment for faster shredding).
- Return shredded chicken to the slow cooker.
- Stir in half the shredded cheese, black beans, and corn.
- Add sliced tortillas and gently mix.
- Sprinkle the remaining cheese over the top.
- Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
- If desired, add cream cheese during this final step for extra creaminess.
Serving
- Garnish with chopped cilantro and serve hot, alongside a side salad or tortilla chips.
- For added flair, top individual servings with salsa, avocado, or sour cream.
Notes
Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 4-5 days, or freeze in portions for up to three months. Reheat thoroughly before serving. Optional: marinate chicken in enchilada sauce and seasoning a few hours before cooking for additional flavor.