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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is the ultimate comfort food that combines the rich flavors of enchiladas with the convenience of a slow cooker. This hearty dish features tender, shredded chicken enveloped in a zesty red enchilada sauce, complemented by black beans, corn, and gooey melted cheese. Perfect for busy weeknights, this casserole can be prepped in just minutes and left to cook while you unwind. With its cheesy goodness and vibrant flavors, it’s sure to please both kids and adults alike.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (gluten-free if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (gluten-free 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 for extra creaminess

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Place chicken breasts at the bottom of the slow cooker.
  3. Pour in enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours.
  5. Shred cooked chicken using two forks and return it to the pot.
  6. Stir in half of the shredded cheese along with black beans and corn.
  7. Layer in sliced tortillas and mix everything together gently.
  8. Top with remaining cheese and cook for an additional 20-30 minutes until heated through.
  9. Garnish with chopped cilantro before serving.

Nutrition

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