Crockpot Chicken Enchilada Casserole Recipe
This hearty and flavorful Crockpot Chicken Enchilada Casserole is a comforting slow-cooked meal combining tender shredded chicken, zesty enchilada sauce, fire-roasted tomatoes, black beans, corn, and a blend of Mexican cheeses layered with gluten-free tortillas. Perfect for busy days, this casserole allows slow cooking to bring out deep flavors with minimal effort, topped with melted cheese and fresh cilantro for a crowd-pleasing dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken and Sauce
- 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
Cheese and Beans
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
Other Ingredients
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Prepare the slow cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking during cooking.
- Add chicken and sauce ingredients: Place the chicken breasts at the bottom of the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning. Stir gently to combine the ingredients evenly around the chicken.
- Slow cook the chicken: Cover the slow cooker with its lid and cook on High for 3-4 hours or on Low/Medium heat for 4-6 hours. If needed, the cooking time can be extended to 6-8 hours on Low to achieve tender chicken.
- Shred the chicken: Once the chicken is fully cooked and tender, carefully remove it from the slow cooker and shred it into bite-sized pieces using two forks.
- Combine shredded chicken and mix-ins: Return the shredded chicken to the slow cooker. Stir in half of the shredded Mexican cheese blend, black beans, and corn kernels. Mix everything together thoroughly.
- Add tortillas and final layering: Gently fold in the sliced gluten-free or corn tortillas strips to the mixture in the slow cooker so they incorporate well.
- Top with remaining cheese: Sprinkle the remaining shredded cheese evenly over the top of the casserole mixture in the slow cooker.
- Final cooking: Cover and cook the casserole for an additional 20-30 minutes until the cheese is melted and the dish is heated through completely.
- Add cream cheese (optional): For extra creaminess, add the cream cheese during the final cooking step and stir gently to incorporate it.
- Garnish and serve: Once cooked, garnish the casserole with freshly chopped cilantro and serve warm for a delicious meal.
Notes
- If using regular tortillas instead of gluten-free, ensure they are suitable for your dietary needs.
- Adding cream cheese is optional but enhances the creaminess and richness of the casserole.
- You can adjust the spice level by choosing mild or hot enchilada sauce and taco seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
- For a thicker casserole, reduce the amount of enchilada sauce slightly or add more tortillas.
Keywords: Crockpot, Chicken Enchilada Casserole, Slow Cooker, Mexican Casserole, Gluten-Free, Easy Dinner, Shredded Chicken, Comfort Food
