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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

4.8 from 18 reviews

A hearty and flavorful Crockpot Chicken Enchilada Casserole that’s perfect for a busy weeknight. This gluten-free, slow-cooked casserole combines tender shredded chicken with spicy enchilada sauce, fire-roasted tomatoes, black beans, corn, and melty cheese layered with corn tortillas for a comforting Mexican-inspired dish made easy in your crockpot.

Ingredients

Scale

Chicken and Sauce:

  • 1.5 pounds boneless skinless chicken breasts
  • 15 ounce red enchilada sauce (gluten-free, e.g., Hatch organic)
  • 14.5 ounce can fire roasted tomatoes (e.g., Hunt’s, gluten-free)
  • 4.5 ounce can green chiles
  • 1.25 ounce gluten-free taco seasoning packet

Additional Ingredients:

  • 15 ounce can black beans, drained (or pinto beans)
  • 1 cup frozen corn (or canned corn)
  • 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
  • 1 cup shredded Mexican or cheddar cheese

Instructions

  1. Combine Ingredients in Crockpot: Add the chicken breasts, red enchilada sauce, fire-roasted tomatoes, green chiles, and gluten-free taco seasoning packet to the slow cooker. Stir gently to combine and coat the chicken evenly with the sauce and seasonings.
  2. Cook the Chicken: Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily.
  3. Shred the Chicken: Remove the cooked chicken breasts from the crockpot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back to the crockpot.
  4. Add Remaining Ingredients: Stir in half of the shredded cheese, black beans, corn, and tortilla wedges into the shredded chicken mixture evenly.
  5. Top with Cheese and Finish Cooking: Sprinkle the remaining cheese evenly over the top. Cover the crockpot and cook for an additional 20-30 minutes on low until the cheese melts and the casserole is heated through.
  6. Serve and Enjoy: Once the cheese is melted and bubbly, the casserole is ready to serve. Scoop portions into bowls or onto plates and enjoy this easy, comforting crockpot meal.

Notes

  • Use gluten-free enchilada sauce and taco seasoning to keep this dish gluten-free.
  • Frozen or canned corn can be used interchangeably based on availability.
  • Adjust the spice level by selecting mild or hot enchilada sauce and taco seasoning.
  • If you prefer, substitute black beans with pinto beans or omit beans for a lower-carb dish.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • For a dairy-free version, omit cheese or use a plant-based cheese substitute.

Nutrition

Keywords: Crockpot Chicken Enchilada Casserole, Slow Cooker Chicken Casserole, Gluten-free Mexican casserole, Easy chicken enchilada recipe, Slow cooker enchilada

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