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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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If you’re seeking a warm, comforting meal that brings everyone together, look no further than this Crockpot Chicken Enchilada Casserole. This dish combines tender chicken, zesty enchilada sauce, and gooey cheese to create an irresistible flavor explosion. Perfect for busy weeknights or cozy family gatherings, simply toss everything into your slow cooker and let it work its magic. With its gluten-free ingredients and adaptable recipe, this casserole is sure to become a household favorite. Enjoy the rich flavors and hearty textures as you gather around the table with loved ones.

Ingredients

Scale
  • 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

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Place chicken at the bottom of the slow cooker.
  3. Pour in enchilada sauce, tomatoes, green chiles, and taco seasoning; stir gently.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours.
  5. Once chicken is fork-tender, shred it with forks.
  6. Return shredded chicken to the cooker; stir in half of the cheese, black beans, and corn.
  7. Add sliced tortillas; mix gently to coat.
  8. Sprinkle remaining cheese on top; cover and cook for another 20-30 minutes until melted.
  9. Optional: Add cream cheese for extra creaminess before serving.
  10. Garnish with fresh cilantro and serve.

Nutrition

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