Description
A hearty and flavorful chicken enchilada casserole made in a slow cooker with tender shredded chicken, red enchilada sauce, beans, corn, tortillas, and melted cheese. It is ideal for busy weekdays and meal preparation.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (4 ounces) diced green chiles
- 1 packet taco seasoning
- 2 cups shredded Mexican cheese blend, divided
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- 8 ounces cream cheese, optional
- Fresh cilantro, chopped, for garnish
- Nonstick cooking spray, optional
- Sour cream, avocado, or green onions, optional for serving
Instructions
- Lightly coat a five-quart or six-quart slow cooker with nonstick cooking spray.
- Arrange the chicken breasts in a single layer across the bottom of the slow cooker.
- Pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir the sauce gently.
- Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is tender and fully cooked.
- Transfer the chicken to a plate and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Stir in 1 cup of shredded cheese, the black beans, corn, and tortilla strips.
- Add cubed cream cheese during this step when using it.
- Smooth the mixture into an even layer and sprinkle the remaining cheese over the top.
- Cover and cook for another 20 to 30 minutes, until the cheese melts and the casserole becomes hot throughout.
- Garnish with chopped cilantro and serve with sour cream, avocado, lime, or green onions.
Notes
- Choose mild, medium, or hot enchilada sauce according to your preferred spice level.
- Check all packaged ingredients for certified gluten-free labels when needed.
- Chicken thighs may replace chicken breasts.
- Store leftovers in a covered container in the refrigerator for up to 4 days.
- Add a spoonful of enchilada sauce or broth before reheating when the casserole appears dry.
- Freeze cooked portions for up to 2 months and thaw them overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 30
- Cholesterol: 75