Easy Crockpot Chicken Enchilada Casserole
This Easy Crockpot Chicken Enchilada Casserole is a delicious and hassle-free meal that combines tender chicken, zesty enchilada sauce, and gooey cheese, perfect for busy weeknights.
Equipment
- Slow cooker
- Mixing bowls
- forks or stand mixer
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce gluten-free if needed
- 1 can (14.5 oz) fire-roasted tomatoes Hunt’s is gluten-free
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning gluten-free if needed or homemade substitute
- 2 cups shredded Mexican cheese blend or Monterey Jack or sharp cheddar
- 1 can (15 oz) black beans drained and rinsed
- 1 cup sweet corn kernels frozen or canned
- 6 pieces gluten-free tortillas or corn tortillas, sliced into strips
- 8 oz cream cheese optional for extra creaminess
- Fresh cilantro for garnish
Instructions
- Optionally, apply nonstick spray to the slow cooker and place the chicken breasts at the bottom.
- Add the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning, then stir gently.
- Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours.
- Once the chicken is tender, shred it using two forks or a stand mixer.
- Return the shredded chicken to the slow cooker and mix in half of the shredded cheese, black beans, and corn.
- Layer in the sliced tortillas and mix gently, then sprinkle the remaining cheese on top.
- Cover and cook for an additional 20-30 minutes until the cheese is melted.
- If desired, add cream cheese during the final cooking step for added creaminess.
- Garnish with chopped cilantro before serving.
Notes
Adjust spice levels by selecting mild or hot enchilada sauce and adding jalapeños if desired. Leftovers can be used in tacos, burritos, or over nachos. Always verify that products are gluten-free if necessary.