Crockpot Chicken Enchilada Casserole
Enjoy a hearty Crockpot Chicken Enchilada Casserole that’s easy to prepare! Dive into comfort food today—your taste buds will thank you!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning
- 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.
- Place chicken breasts at the bottom of the slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Once chicken is cooked through, shred it using two forks and return to the slow cooker.
- Mix in half of the cheese, black beans, corn, and tortilla strips until combined.
- Top with remaining cheese and cook for an additional 20-30 minutes until heated through.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 85mg