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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is the perfect dish for busy weeknights when you crave a comforting meal without the hassle. Made with tender shredded chicken, zesty enchilada sauce, and layers of gooey cheese, this easy slow cooker recipe delivers bold Mexican flavors that your entire family will love. Simply throw the ingredients into your slow cooker and let it work its magic! Whether you’re feeding a crowd or enjoying leftovers throughout the week, this casserole is customizable to suit your taste. Top it with fresh cilantro, avocado, or a dollop of sour cream for an extra touch. Enjoy a satisfying dinner that brings warmth and comfort to your table!

Ingredients

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

Instructions

  1. 1. Spray your slow cooker with nonstick spray.
  2. 2. Layer chicken breasts on the bottom.
  3. 3. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently to combine.
  4. 4. Cook on High for 3-4 hours or Low for 4-6 hours until chicken shreds easily.
  5. 5. Shred the chicken and return it to the slow cooker.
  6. 6. Mix in half of the shredded cheese, black beans, corn, and add tortilla strips.
  7. 7. Top with remaining cheese and cook for an additional 20-30 minutes until melted.
  8. 8. Serve garnished with chopped cilantro.

Nutrition

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

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