Description
A warm, flavorful crockpot casserole combining layers of chicken, enchilada sauce, beans, corn, and cheese, perfect for busy weeknights.
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
- Optional: 8 oz cream cheese
- Fresh cilantro for garnish
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Pour enchilada sauce, tomatoes, green chiles, and taco seasoning over the chicken.
- Add black beans and corn; stir gently.
- Layer tortilla strips on top.
- Top with shredded cheese and cream cheese if using.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Shred chicken before serving; garnish with cilantro.
Notes
For best results, layer ingredients without mixing to maintain texture. Adjust seasonings and toppings to suit personal preferences.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
Keywords: crockpot, chicken enchiladas, casserole, easy dinner, gluten-free