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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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If you’re in search of a warm and inviting meal that requires minimal effort, look no further than this Crockpot Chicken Enchilada Casserole. This dish combines tender shredded chicken with robust enchilada sauce, savory black beans, and gooey cheese, all layered between gluten-free tortillas. Simply toss the ingredients into your slow cooker, and let it work its magic while you unwind. Perfect for busy weeknights or gatherings with friends and family, this casserole is sure to become a favorite in your household. Easy to prepare and customizable to suit your taste, it’s comfort food at its finest!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (gluten-free if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (gluten-free if needed)
  • 2 cups shredded Mexican cheese blend
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • Fresh cilantro for garnish

Instructions

  1. Prepare your slow cooker by spraying it with nonstick spray.
  2. Place chicken breasts at the bottom of the slow cooker.
  3. Add enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning; stir gently to combine.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken is tender.
  5. Shred the chicken using two forks or a stand mixer.
  6. Return shredded chicken to the slow cooker; stir in half the cheese, black beans, and corn.
  7. Fold in tortilla strips gently.
  8. Sprinkle remaining cheese on top and cover; cook for an additional 20-30 minutes until heated through.
  9. Garnish with fresh cilantro before serving.

Nutrition

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