Description
A cozy, family-friendly crockpot dish with tender chicken, melty cheese, and flavorful enchilada sauce layered with tortilla strips.
Ingredients
Scale
- 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
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 extra creaminess, consider using cream cheese. Customize with additional toppings like avocado or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
Keywords: crockpot, enchilada, chicken casserole, slow cooker, family dinner