Description
Crockpot Chicken Enchiladas Casserole is the ultimate comfort food that combines tender chicken, zesty enchilada sauce, and gooey cheese in one easy-to-make dish. Perfect for busy weeknights or casual gatherings, this flavorful casserole allows you to prep in the morning and let your slow cooker do all the work. It’s a family favorite that pleases everyone at the table, and with customizable toppings like sour cream and fresh cilantro, each serving can be tailored to individual tastes. Plus, it caters to gluten-free diets with simple ingredient swaps.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire roasted tomatoes
- 4.5 ounces green chiles
- 1.25 ounces gluten-free taco seasoning
- 15 ounces black beans (drained)
- 1 cup frozen corn
- 6 small corn tortillas (cut into wedges)
- 1 cup shredded cheese
Instructions
- Place chicken breasts in the bottom of the crockpot. Pour enchilada sauce, fire-roasted tomatoes, and green chiles on top.
- Sprinkle taco seasoning over the mixture. Cover and cook on low for 4-6 hours or high for 3-4 hours.
- Once cooked, shred the chicken in the crockpot using two forks.
- Stir in half of the shredded cheese along with black beans, corn, and tortilla wedges.
- Top with remaining cheese and cook for an additional 20-30 minutes until cheese melts.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg