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Crockpot Chicken Enchilada Casserole Recipe

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4.3 from 21 reviews

  • Author: Emma
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

A hearty and flavorful chicken enchilada casserole made in a slow cooker, perfect for busy weekdays and meal prep. Combining tender chicken, enchilada sauce, fire-roasted tomatoes, beans, corn, and cheese, this gluten-free casserole offers a delicious and easy meal with minimal hands-on time.

Ingredients

Main Ingredients

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

Optional Ingredients

  • 8 oz cream cheese for extra creaminess
  • Fresh cilantro for garnish

Instructions

  1. Prepare the Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and make cleanup easier.
  2. Add Chicken and Sauces: Place the boneless, skinless chicken breasts in the bottom of the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning over everything. Stir gently to combine the ingredients without disturbing the chicken placement too much.
  3. Slow Cook the Chicken: Cover the slow cooker and cook the mixture on High for 3-4 hours, or on Low/Medium for 4-6 hours. For extended cooking, you can cook on Low for up to 6-8 hours. This allows the chicken to become tender and absorb all the flavors.
  4. Shred the Chicken: Once the chicken is cooked and tender, carefully remove it from the slow cooker and shred it using two forks. Shredding helps distribute the chicken evenly throughout the casserole.
  5. Combine Ingredients: Return the shredded chicken to the slow cooker. Stir in half of the shredded Mexican cheese blend, the drained black beans, and the sweet corn kernels for texture and flavor.
  6. Add Tortillas: Slice the gluten-free or corn tortillas into strips and add them to the slow cooker. Gently mix everything together to combine the tortillas with the other ingredients.
  7. Top with Cheese and Finish Cooking: Sprinkle the remaining shredded cheese over the top of the mixture. Cover and cook for an additional 20-30 minutes, allowing the cheese to melt and the casserole to heat through completely.
  8. Optional Cream Cheese Step: For extra creaminess, add the cream cheese during this final cooking step by stirring it in with the other ingredients before the cover is replaced.
  9. Serve and Garnish: Once cooked, garnish the casserole with freshly chopped cilantro to add a fresh, herbal note. Serve warm, optionally alongside salad or avocado slices.

Notes

  • For added flavor and texture, serve with a fresh side salad or slices of avocado.
  • Garnish with fresh cilantro or a dollop of sour cream if desired for extra creaminess and flavor.
  • You can use regular corn tortillas or certified gluten-free tortillas depending on dietary needs.
  • Adjust the level of spiciness by choosing mild or hot enchilada sauce and green chiles.
  • Leftovers can be refrigerated up to 3 days or frozen for meal prep convenience.
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://cookinginspirations.com/crockpot-chicken-enchilada-casserole-recipe/