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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is the perfect solution for a cozy family dinner or casual gathering with friends. This comforting one-pot meal combines tender, shredded chicken with zesty enchilada sauce, hearty black beans, and gooey cheese, all simmered together in your slow cooker. Not only is it simple to prepare—just toss the ingredients in and let the crockpot do its magic—but it’s also gluten-free and packed with wholesome flavors. Customize it easily by adding your favorite veggies or adjusting the spice level to suit your family’s taste. Enjoy this delicious casserole that promises to warm hearts and satisfy cravings any night of the week!

Ingredients

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  • 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 the chicken breasts at the bottom of the slow cooker.
  3. Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle taco seasoning. Stir gently.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours.
  5. Once chicken is tender, shred it using two forks or a stand mixer.
  6. Return shredded chicken to the slow cooker; stir in half of the cheese, black beans, and corn.
  7. Add sliced tortillas gently into the mixture.
  8. Top with remaining cheese; cover and cook an additional 20-30 minutes until melted.
  9. If desired, stir in cream cheese during the last few minutes for extra creaminess.
  10. Garnish with chopped cilantro before serving.

Nutrition

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