Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole

Author: Chef Elsa Prep Time: 15 min
Cook Time: 360 min Total Time: 375 min
Yield: 6 servings Category: Dishes Cuisine: Mexican Diet: Gluten-Free, Dairy Optional

Description

Description A warm, flavorful crockpot casserole combining layers of chicken, enchilada sauce, beans, corn, and cheese, perfect for busy weeknights.

Ingredients

  • 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
  • Optional: 8 oz cream cheese
  • Fresh cilantro for garnish
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Instructions

  1. Place chicken breasts at the bottom of the crockpot.
  2. Pour enchilada sauce, tomatoes, green chiles, and taco seasoning over the chicken.
  3. Add black beans and corn; stir gently.
  4. Layer tortilla strips on top.
  5. Top with shredded cheese and cream cheese if using.
  6. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  7. Shred chicken before serving; garnish with cilantro.

Notes

  1. Notes
  2. For best results, layer ingredients without mixing to maintain texture. Adjust seasonings and toppings to suit personal preferences.