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Crockpot Chicken Enchilada Casserole

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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Spray your slow cooker with nonstick spray if desired.
  2. Place chicken breasts in the bottom of the slow cooker.
  3. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Cooking
  1. 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.
  2. 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).
  3. Return shredded chicken to the slow cooker.
  4. Stir in half the shredded cheese, black beans, and corn.
  5. Add sliced tortillas and gently mix.
  6. Sprinkle the remaining cheese over the top.
  7. Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
  8. If desired, add cream cheese during this final step for extra creaminess.
Serving
  1. Garnish with chopped cilantro and serve hot, alongside a side salad or tortilla chips.
  2. For added flair, top individual servings with salsa, avocado, or sour cream.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 38gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 5g

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.
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