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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

5.1 from 6 reviews

This Crockpot Chicken Enchilada Casserole is a hearty and flavorful slow-cooked meal perfect for busy weeknights. Tender chicken breasts simmer in a blend of red enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning, layered with black beans, sweet corn, tortillas, and melted Mexican cheese for a comforting, easy-to-make casserole. Optional cream cheese adds extra creaminess, and fresh cilantro finishes the dish with a burst of freshness.

Ingredients

Scale

Protein

  • 2 lbs boneless, skinless chicken breasts

Sauce & Seasoning

  • 2 cups red enchilada sauce (GF if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (GF if needed) or homemade substitute

Vegetables & Beans

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)

Base & Cheese

  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
  • Optional: 8 oz cream cheese for extra creaminess

Garnish

  • Fresh cilantro for garnish

Instructions

  1. Prepare Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and ease cleanup.
  2. Layer Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker evenly to create a solid base.
  3. Add Sauce Mixture: Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning over the chicken. Stir gently to combine the 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 shredded. For extended cooking, Low for 6-8 hours also works well.
  5. Shred Chicken: Remove the cooked chicken breasts from the slow cooker. Shred them using two forks or a stand mixer with a paddle attachment for faster shredding, then return the shredded chicken back to the slow cooker.
  6. Combine Additional Ingredients: Stir in half of the shredded Mexican cheese, the drained black beans, and sweet corn kernels to the slow cooker mixture, ensuring everything is well-distributed.
  7. Add Tortillas: Incorporate the sliced gluten-free or corn tortillas into the mixture gently, mixing so they absorb the flavors but maintain some structure.
  8. Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top to create a cheesy crust once melted.
  9. Final Cook: Cover and cook for an additional 20-30 minutes until the cheese has melted and the casserole is heated through. If using, add the cream cheese during this step for a richer, creamier texture.
  10. Garnish and Serve: Remove the lid, garnish with freshly chopped cilantro, and serve hot for a flavorful, comforting meal.

Notes

  • You can use gluten-free enchilada sauce and tortillas to keep the casserole gluten-free.
  • For added creaminess, stir in cream cheese during the final cooking step.
  • Adjust the spice level by choosing mild or hot taco seasoning according to your preference.
  • This casserole can be prepared in advance; refrigerate and reheat gently before serving.
  • Leftovers store well for up to 3 days in the refrigerator.
  • For a vegetarian version, substitute chicken with additional beans and vegetables and omit cheese for vegan adaptation.

Nutrition

Keywords: chicken enchilada casserole, crockpot enchilada casserole, slow cooker chicken recipe, gluten-free Mexican casserole, easy enchilada recipe

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