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

Description

Description A cozy, family-friendly crockpot dish with tender chicken, melty cheese, and flavorful enchilada sauce layered with tortilla strips.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (use 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
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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 extra creaminess, consider using cream cheese. Customize with additional toppings like avocado or pickled jalapeños.