Description
Indulge in the heartwarming flavors of this Crockpot Chicken Enchilada Casserole, a hassle-free dish that cooks itself while filling your home with savory aromas. Perfect for busy weeknights or gatherings, this casserole combines tender shredded chicken with zesty enchilada sauce and gooey cheese, creating a comforting meal everyone will love. Simply layer your ingredients in a slow cooker and let it work its magic. With its rich flavors, easy preparation, and family-friendly appeal, this casserole is sure to become a favorite in your household.
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
Instructions
- Spray your slow cooker with nonstick spray.
- Layer chicken breasts at the bottom of the slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning; stir gently to combine.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken is tender.
- Shred the chicken and return it to the slow cooker.
- Mix in half of the shredded cheese along with black beans and corn.
- Gently add tortilla strips into the mixture.
- Top with remaining cheese and cover again; cook for an additional 20-30 minutes until bubbly.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg