Crockpot Chicken Enchilada Casserole (Print Version)
Shredded chicken, bold enchilada sauce, beans, and cheese slow-cooked for an easy weeknight dinner.
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken breasts
02 -
2 cups red enchilada sauce (gluten free if needed)
03 -
1 can (14.5 oz) fire-roasted tomatoes
04 -
1 can (4 oz) diced green chiles
05 -
1 packet taco seasoning (gluten free if needed)
06 -
2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
07 -
1 can (15 oz) black beans, drained and rinsed
08 -
1 cup sweet corn kernels (frozen or canned)
09 -
6 gluten-free tortillas or corn tortillas, sliced into strips
→ Optional Ingredients
10 -
8 oz cream cheese for extra creaminess
11 -
Fresh cilantro for garnish
# Directions:
01 -
Spray your slow cooker with nonstick spray if desired.
02 -
Place chicken breasts in the bottom of the slow cooker. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
03 -
Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. You can stretch to 6-8 hours on Low if needed.
04 -
Once the chicken is tender, remove it from the slow cooker and shred with two forks or a stand mixer with the paddle attachment.
05 -
Return shredded chicken to the slow cooker. Stir in half the shredded cheese, black beans, and corn. Add sliced tortillas and gently mix.
06 -
Sprinkle the remaining cheese over the top. Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through. If desired, add cream cheese during this final step for extra creaminess.
07 -
Garnish with chopped cilantro and serve immediately.
# Notes:
01 -
To adjust spice levels, choose mild or hot enchilada sauce and add jalapeños if desired.
02 -
Leftovers taste great in tacos, burritos, or over nachos.
03 -
Always check labels to confirm products are gluten-free if required.