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
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2 lbs boneless, skinless chicken breasts
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2 cups red enchilada sauce (GF if needed)
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1 can (14.5 oz) fire-roasted tomatoes
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1 can (4 oz) green chiles
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1 packet taco seasoning (or homemade blend)
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2 cups shredded Mexican cheese (or Monterey Jack/cheddar)
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1 can (15 oz) black beans or pinto beans, drained and rinsed
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1 cup sweet corn (canned, frozen, or fresh)
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6–8 gluten-free tortillas or corn tortillas
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Optional: 1 block (8 oz) cream cheese
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Fresh cilantro, for garnish
Instructions
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Place chicken breasts in the bottom of the slow cooker.
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Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir lightly.
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Cover and cook on low 6–8 hours or high 3–4 hours until chicken is tender.
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Remove chicken, shred with two forks (or stand mixer with paddle attachment), then return to slow cooker.
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Stir in half the cheese, black beans, and corn.
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Layer in tortillas, then top with remaining cheese.
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Cover and cook for another 20–30 minutes until melted and bubbly.
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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