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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

5 from 9 reviews

This Crockpot Chicken Enchilada Casserole is a delicious, easy-to-make slow cooker meal combining tender shredded chicken, flavorful enchilada sauce, black beans, corn, and cheese with gluten-free tortillas. Perfect for a comforting and convenient dinner with minimal prep.

Ingredients

Scale

Protein

  • 2 lbs boneless, skinless chicken breasts

Vegetables & Beans

  • 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s brand is gluten-free)
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)

Sauces & Seasonings

  • 2 cups red enchilada sauce (gluten-free if needed)
  • 1 packet taco seasoning (gluten-free if needed) or homemade substitute

Dairy & Cheese

  • 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
  • Optional: 8 oz cream cheese for extra creaminess

Other

  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • Fresh cilantro for garnish

Instructions

  1. Prepare slow cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and make cleanup easier.
  2. Place chicken: Put the 2 lbs of boneless, skinless chicken breasts at the bottom of the slow cooker.
  3. Add sauces and seasonings: Pour in the 2 cups of red enchilada sauce, 1 can of fire-roasted tomatoes, 4 oz diced green chiles, and sprinkle with 1 packet of taco seasoning. Stir gently to combine everything well around the chicken.
  4. Cook chicken: Cover the slow cooker and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. The chicken should become tender and easy to shred. You can extend cooking to 6-8 hours on Low if necessary.
  5. Shred chicken: Remove the cooked chicken from the slow cooker and shred it using two forks or a stand mixer with paddle attachment for speedy shredding.
  6. Return chicken: Place the shredded chicken back into the slow cooker.
  7. Add cheese, beans, and corn: Stir in half of the shredded cheese, the drained black beans, and the sweet corn kernels to mix flavors and textures.
  8. Incorporate tortillas: Add the sliced gluten-free or corn tortillas and gently fold them into the mixture to combine evenly.
  9. Top with cheese: Sprinkle the remaining shredded cheese over the top of the casserole mixture.
  10. Final cook: Cover and cook for an additional 20-30 minutes until the cheese melts fully and the casserole is heated through. If you want extra creaminess, add the optional 8 oz cream cheese during this step.
  11. Garnish and serve: Once cooked, garnish the casserole with chopped fresh cilantro and serve warm for a comforting meal.

Notes

  • Use gluten-free enchilada sauce, taco seasoning, and tortillas to keep this recipe gluten-free.
  • You can substitute shredded Mexican cheese blend with Monterey Jack, sharp cheddar, or a blend of your choice.
  • If you prefer a creamier dish, stir in cream cheese during the final cooking step.
  • This casserole can be cooked on low for longer if needed; just ensure the chicken is tender before shredding.
  • For a spicier dish, add additional diced green chiles or hot sauce to taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: slow cooker chicken casserole, crockpot enchilada casserole, gluten-free chicken casserole, easy chicken enchilada recipe, Mexican slow cooker dinner

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