Crockpot Chicken Enchilada Casserole Recipe
This Crockpot Chicken Enchilada Casserole is a flavorful and hearty slow-cooked meal combining tender shredded chicken, black beans, corn, and a zesty enchilada sauce layered with gluten-free tortillas and melted Mexican cheese. Perfect for a comforting weeknight dinner with minimal prep and easy cleanup.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
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
- Prepare Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and make cleanup easier.
- Add Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker evenly.
- Mix Sauce Ingredients: Add the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning over the chicken. Stir gently to combine the ingredients without disturbing the chicken placement too much.
- Cook Chicken: Cover the slow cooker and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. The chicken should be tender and easily shred with a fork. You may extend cooking to 6-8 hours on Low if needed.
- Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks.
- Combine Chicken and Ingredients: Return the shredded chicken to the slow cooker. Stir in half of the shredded Mexican cheese blend, the drained black beans, and sweet corn kernels.
- Add Tortillas: Add the sliced gluten-free or corn tortillas to the slow cooker. Gently mix everything together to combine the layers.
- Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top of the casserole mixture.
- Final Cooking: Cover and cook for an additional 20-30 minutes until the cheese is fully melted and the casserole is heated through.
- Add Cream Cheese (Optional): For extra creaminess, stir in cream cheese during the final cooking step until melted and incorporated.
- Garnish and Serve: Remove from the slow cooker, garnish with fresh chopped cilantro, and serve warm.
Notes
- You can use either gluten-free or regular corn tortillas depending on dietary preference.
- Adding cream cheese is optional but recommended for a richer texture.
- Use low-sodium enchilada sauce and beans to reduce sodium content if desired.
- Leftovers store well in the refrigerator for up to 4 days and reheat perfectly.
- For a spicier dish, add jalapeños or additional green chiles.
Keywords: Crockpot, Chicken Enchilada Casserole, Slow Cooker, Mexican, Gluten-Free, Easy Dinner, Chicken Recipe
