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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is a comforting dish with bold flavors and a cheesy texture, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Chicken Breasts Consider using chicken thighs for added juiciness.
  • 1 cup Red Enchilada Sauce Make sure to choose a gluten-free version if needed.
  • 1 can Fire-Roasted Tomatoes Don't skip this for extra flavor!
  • 1 can Diced Green Chiles Feel free to increase the amount for more spice.
  • 1 packet Taco Seasoning Try a homemade taco spice mix for a personal touch.
  • 2 cups Shredded Cheese (Mexican Blend) Substitute with Monterey Jack or sharp cheddar if desired.
  • 1 can Black Beans Pinto beans can be used as an alternative.
  • 1 cup Sweet Corn Both canned and frozen varieties work well.
  • 6 Gluten-Free Tortillas Corn tortillas can be a great substitute if needed.
  • 8 oz Cream Cheese (optional) Feel free to omit if you prefer.
  • 1/4 cup Fresh Cilantro Used for garnish and fresh flavor when serving.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Slow Cooker: Spray the inside of your slow cooker with nonstick spray.
  2. Add Chicken Breasts: Place the chicken breasts evenly at the bottom of the slow cooker.
  3. Layer Flavorful Ingredients: Pour the red enchilada sauce over the chicken, followed by the fire-roasted tomatoes and diced green chiles. Sprinkle the taco seasoning and stir gently.
  4. Cook the Chicken: Cover and set to cook on High for 3-4 hours or Low for 4-6 hours.
  5. Shred the Cooked Chicken: Once cooked, shred the chicken in the slow cooker using two forks.
  6. Mix in Additional Ingredients: Stir in half of the shredded cheese, black beans, and sweet corn.
  7. Incorporate Tortillas: Add the sliced gluten-free tortillas, folding gently to combine.
  8. Add Remaining Cheese: Sprinkle the remaining shredded cheese on top.
  9. Final Cooking Phase: Cover and cook for an additional 20-30 minutes on High until the cheese is melted.
  10. Optional Creaminess Addition: Stir in the optional cream cheese until well incorporated.
  11. Garnish and Serve: Remove the lid and sprinkle fresh cilantro on top before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

For the best results, layer ingredients properly and use fresh ingredients. Store leftovers in an airtight container for 3-4 days.

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