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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

5 from 20 reviews

This Crockpot Chicken Enchilada Casserole is a flavorful and easy-to-make slow cooker dish perfect for a comforting weeknight meal. Tender shredded chicken simmers in savory enchilada sauce combined with fire-roasted tomatoes, green chiles, black beans, corn, and layers of gluten-free tortillas, all topped with melted Mexican cheese. This recipe can be customized for spice level and uses simple ingredients for a hearty, cheesy casserole with minimal effort.

Ingredients

Scale

Proteins

  • 2 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed

Vegetables & Canned Goods

  • 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
  • 1 can (4 oz) diced green chiles
  • 1 cup sweet corn kernels (frozen or canned)

Sauces & Seasonings

  • 2 cups red enchilada sauce (GF if needed)
  • 1 packet taco seasoning (GF if needed) or homemade substitute

Dairy & Cheese

  • 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
  • Optional: 8 oz cream cheese for extra creaminess

Other

  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • Fresh cilantro for garnish

Instructions

  1. Prepare the slow cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and for easier cleanup.
  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 taco seasoning. Stir gently to combine all ingredients around the chicken.
  3. Cook the chicken: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. The chicken should be tender enough to shred easily. For longer cooking needs, it can be cooked on Low for 6-8 hours.
  4. Shred the chicken: Once tender, remove the chicken breasts from the slow cooker and shred them using two forks or a stand mixer with a paddle attachment for faster shredding.
  5. Combine shredded chicken: Return the shredded chicken back to the slow cooker. Add half of the shredded cheese, black beans, and corn kernels. Stir well to evenly distribute the ingredients.
  6. Add tortillas: Slice the gluten-free or corn tortillas into strips and gently mix them into the chicken mixture, allowing them to soak up the sauce.
  7. Add remaining cheese and optional cream cheese: Sprinkle the remaining shredded cheese over the top of the mixture. If desired, add cream cheese during this stage for extra creaminess.
  8. Final cook: Cover the slow cooker and let cook for an additional 20-30 minutes, or until the cheese is melted and the casserole is heated through.
  9. Garnish and serve: Garnish the casserole with freshly chopped cilantro before serving. Enjoy it on its own or with your favorite sides.

Notes

  • Adjust spice levels by choosing mild or hot enchilada sauce and adding jalapeños if you prefer more heat.
  • Leftovers are delicious when used as fillings for tacos, burritos, or served over nachos.
  • Always verify labels to ensure all packaged products, especially taco seasoning and enchilada sauce, are gluten-free if needed for dietary restrictions.

Nutrition

Keywords: crockpot chicken enchilada casserole, slow cooker chicken enchilada, gluten free enchilada casserole, easy chicken slow cooker recipe, Mexican casserole

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