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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

4.9 from 13 reviews

This Crockpot Chicken Enchilada Casserole is a delicious, easy-to-make slow cooker meal featuring tender shredded chicken, flavorful enchilada sauce, black beans, corn, and cheese layered with gluten-free tortillas. Perfect for busy weeknights, this comforting casserole combines Mexican-inspired flavors in a hassle-free, hands-off recipe that can be customized for spice levels and dietary needs. Finish with fresh cilantro for a bright garnish and enjoy a hearty, crowd-pleasing dish.

Ingredients

Scale

Protein and Vegetables

  • 2 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)
  • 1 can (14.5 oz) fire-roasted tomatoes (GF if needed)
  • 1 can (4 oz) diced green chiles

Sauces and Seasonings

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

Dairy

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

Carbohydrates

  • 6 gluten-free tortillas or corn tortillas, sliced into strips

Garnish

  • 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. Add Chicken: Place boneless, skinless chicken breasts in the bottom of the slow cooker as the base of the casserole.
  3. Mix Sauces and Seasonings: Pour in 2 cups of red enchilada sauce, add the fire-roasted tomatoes, diced green chiles, and sprinkle taco seasoning over the chicken. Stir gently to combine all ingredients without displacing the chicken too much.
  4. Slow Cook Chicken: Cover and cook on high for 3-4 hours or on low/medium for 4-6 hours until the chicken is tender and easily shreddable. You can extend cooking on low for up to 6-8 hours if necessary.
  5. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks or a stand mixer with a paddle attachment for faster shredding.
  6. Combine Ingredients: Return the shredded chicken into the slow cooker. Stir in half of the shredded cheese, the drained black beans, and corn kernels.
  7. Add Tortillas: Add the sliced gluten-free or corn tortillas into the mixture and gently fold to combine evenly.
  8. Top with Cheese: Sprinkle the remaining cheese over the top of the casserole mixture.
  9. Final Cooking Step: Cover and cook on low for another 20-30 minutes, or until the cheese is melted and everything is thoroughly heated. Optionally, add cream cheese during this step for extra creaminess and stir gently after it melts.
  10. Garnish and Serve: Garnish the casserole with freshly chopped cilantro before serving. Enjoy warm as a hearty and flavorful meal.

Notes

  • Adjust spice levels by choosing mild or hot enchilada sauce and adding jalapeños or other hot peppers if desired.
  • Leftovers make great fillings for tacos, burritos, or served over nachos for a second meal.
  • Always verify that canned ingredients and seasoning packets are gluten-free if adhering to a gluten-free diet.
  • For creamier texture, incorporate the optional cream cheese in the final cooking step.
  • To keep it dairy-free, omit the cheese and cream cheese or substitute with vegan cheese options.

Nutrition

Keywords: Crockpot chicken enchilada casserole, slow cooker chicken enchiladas, gluten free enchilada casserole, easy chicken dinner, Mexican casserole recipe

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