Description
Crockpot Chicken Enchilada Casserole is an easy, cheesy, gluten-free dinner packed with shredded chicken, bold enchilada sauce, black beans, and melty cheese.
Ingredients
2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (GF if needed)
1 can (14.5 oz) fire-roasted tomatoes
1 can (4 oz) diced green chiles
1 packet taco seasoning (GF 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
Optional: 8 oz cream cheese
Fresh cilantro for garnish
Instructions
1. Spray slow cooker with nonstick spray.
2. Place chicken breasts in the bottom.
3. Add enchilada sauce, tomatoes, green chiles, and seasoning.
4. Cook 3-4 hours on High or 4-6 on Low.
5. Remove chicken and shred.
6. Return chicken and stir in half the cheese, beans, and corn.
7. Add tortilla strips and mix gently.
8. Top with remaining cheese.
9. Cook 20–30 minutes until melted.
10. Add cream cheese if desired.
11. Garnish with cilantro and serve.
Notes
Adjust spice level with mild or hot sauce.
Great as leftovers for tacos or nachos.
Always check labels for gluten-free ingredients.
- Prep Time: 10 mins
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 110 mg