Description
Crockpot Chicken Enchiladas Casserole is a delightful and effortless dish that brings the bold flavors of Mexican cuisine right to your table. Perfect for busy weeknights or cozy gatherings, this recipe features tender chicken simmered in a rich enchilada sauce, layered with hearty beans, sweet corn, and gooey cheese. Simply toss all the ingredients into your slow cooker, set it, and let it work its magic while you tackle your day. Gluten-free and adaptable for various palates, this casserole is sure to become a family favorite. Serve it with your choice of toppings like sour cream and fresh cilantro for an extra burst of flavor!
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire-roasted tomatoes
- 4.5 ounces green chiles
- 1 packet gluten-free taco seasoning
- 1 cup black beans (or pinto beans)
- 1 cup frozen corn
- 1 cup shredded cheese
- 6 small corn tortillas
Instructions
- Add chicken breasts to the slow cooker.
- Pour in the enchilada sauce, followed by fire-roasted tomatoes and green chiles.
- Sprinkle taco seasoning over the mixture.
- Cover and cook on low for 4-6 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken inside the crockpot using two forks.
- Stir in half of the shredded cheese, black beans, corn, and tortilla wedges.
- Top with remaining cheese, cover again, and cook on high for an additional 20-30 minutes until cheese melts.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg