Description
Crockpot Chicken Enchilada Casserole is the ultimate solution for those busy weeknights when you crave comfort food without the fuss. This hearty dish combines tender shredded chicken, zesty enchilada sauce, creamy cheese, and nutritious veggies—all slow-cooked to perfection in one pot. With minimal prep and maximum flavor, it’s a fantastic meal for the whole family that can also shine at gatherings or potlucks. Just toss in your ingredients and let the slow cooker do its magic while you unwind. Whether served with a side salad or some crispy tortilla chips, this cheesy casserole is sure to leave everyone asking for seconds!
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, sliced into strips
Instructions
- Spray the slow cooker with nonstick spray.
- Layer chicken breasts at the bottom of the slow cooker.
- Pour in enchilada sauce, tomatoes, green chiles, and taco seasoning; stir gently.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Shred cooked chicken and return to the pot with half of the cheese, black beans, and corn; mix well.
- Add tortilla strips and fold into the mixture.
- Top with remaining cheese and cook for an additional 20-30 minutes until heated through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 75mg