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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is the ultimate family-friendly dish that combines rich flavors and effortless preparation—perfect for busy weeknights or gatherings. This hearty casserole features tender chicken simmered in zesty red enchilada sauce, with fire-roasted tomatoes, black beans, and gooey cheese layered between tortilla strips. Not only is it incredibly satisfying, but it’s also a customizable recipe that allows you to add your favorite veggies or adjust the spice level to suit everyone’s taste. Simply toss the ingredients into your slow cooker and let it work its magic while you go about your day. Gather around the dinner table and enjoy every cheesy bite of this delightful meal!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce
  • 1 can fire-roasted tomatoes (14.5 oz)
  • 1 can diced green chiles (4 oz)
  • 1 packet taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup sweet corn kernels
  • 6 gluten-free tortillas, sliced into strips

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Layer chicken at the bottom, followed by enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently.
  3. Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken is tender.
  4. Shred chicken using forks or a stand mixer, then return to the slow cooker.
  5. Add half of the shredded cheese, black beans, corn, and tortilla strips; mix gently.
  6. Sprinkle remaining cheese on top and cover; cook for an additional 20-30 minutes until melted.
  7. Optionally mix in cream cheese before serving and garnish with fresh cilantro.

Nutrition

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