Description
This Crockpot Chicken Enchilada Casserole is a cheesy, flavorful, and comforting slow cooker meal. Packed with tender shredded chicken, beans, corn, and layers of tortillas, it’s the ultimate weeknight dinner that practically cooks itself.
Ingredients
2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (GF if needed)
1 can (14.5 oz) fire-roasted tomatoes
1 can (4 oz) green chiles
1 packet taco seasoning (or homemade blend)
2 cups shredded Mexican cheese (or Monterey Jack/cheddar)
1 can (15 oz) black beans or pinto beans, drained and rinsed
1 cup sweet corn (canned, frozen, or fresh)
6–8 gluten-free tortillas or corn tortillas
Optional: 1 block (8 oz) cream cheese
Fresh cilantro, for garnish
Instructions
Place chicken breasts in the bottom of the slow cooker.
Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir lightly.
Cover and cook on low 6–8 hours or high 3–4 hours until chicken is tender.
Remove chicken, shred with two forks (or stand mixer with paddle attachment), then return to slow cooker.
Stir in half the cheese, black beans, and corn.
Layer in tortillas, then top with remaining cheese.
Cover and cook for another 20–30 minutes until melted and bubbly.
Garnish with cilantro and serve warm.
Notes
For extra creaminess, stir in a block of cream cheese during the final cook.
Use green enchilada sauce instead of red for a fun twist.
Leftovers reheat beautifully and can be used in burritos or quesadillas.
Freezer-friendly: Cool completely, portion, and freeze in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg