Crockpot Chicken Enchilada Casserole
Crockpot Chicken Enchilada Casserole is a mouthwatering comfort food that combines the rich flavors of Mexican cuisine with the convenience of slow cooking. Ideal for busy weeknights, this dish allows you to enjoy a hearty meal without spending hours in the kitchen. Featuring tender shredded chicken, zesty enchilada sauce, and layers of melted cheese, its perfect for family dinners, potlucks, or meal prep. Plus, its easily customizable to suit everyone’s tastes and dietary needs.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- Spray the slow cooker with nonstick spray.
- Place chicken at the bottom of the slow cooker.
- Add enchilada sauce, tomatoes, chiles, and taco seasoning; stir gently.
- Cover and cook on high for 3-4 hours or low for 4-6 hours.
- Shred cooked chicken and return to the slow cooker along with half of the cheese, black beans, and corn.
- Mix in sliced tortillas until well combined. Top with remaining cheese.
- Cover and cook for an additional 20-30 minutes until cheese is melted.
- Garnish with cilantro and serve.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 740mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 70mg
Find it online: https://recipeelite.com/crockpot-chicken-enchilada-casserole/