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Crockpot Chicken Enchiladas Casserole

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This easy-to-make Crockpot Chicken Enchiladas Casserole combines tender shredded chicken with a rich and spicy sauce, perfect for busy weeknights or leisurely weekends.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken breasts
  • 15 ounce can of red enchilada sauce Hatch organic is gluten-free
  • 14.5 ounce can of fire-roasted tomatoes Hunt's is gluten-free
  • 4.5 ounce can of green chiles
  • 1.25 ounce packet of gluten-free taco seasoning
  • 15 ounce can of black beans, drained Can substitute with pinto beans
  • 1 cup frozen corn Can use canned corn
  • 1 cup shredded Mexican blend or cheddar cheese
  • 6 small corn tortillas, cut into wedges Can substitute with small gluten-free flour tortillas

Method
 

Preparation
  1. Begin by placing the chicken breasts in your crockpot. Pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Mix to coat the chicken evenly.
  2. Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
  3. Once cooked, use two forks to shred the chicken right in the crockpot.
  4. Stir in half of the shredded cheese, black beans, frozen corn, and tortilla wedges. Top with the remaining cheese.
  5. Cover and cook for an additional 20-30 minutes on high, or until the cheese is melted and bubbly.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 10gSugar: 3g

Notes

Serve with a dollop of sour cream or Greek yogurt, fresh cilantro, or green onions for added freshness. Pairs beautifully with a side salad or crunchy tortilla chips. Store leftovers in an airtight container in the fridge for 3-4 days. It freezes well for up to three months.
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