Description
Enjoy a flavorful and easy-to-make Crockpot Chicken Enchiladas Casserole that is perfect for busy weeknights. This delicious dish is packed with tender chicken, beans, corn, and gooey cheese, all seasoned with zesty enchilada sauce and taco seasoning.
Ingredients
Scale
For the Chicken:
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounce can fire-roasted tomatoes (Hunt’s is gluten-free)
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
Additional Ingredients:
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
- Add chicken and seasonings to the crockpot: Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken and add the rest of the ingredients: Using 2 forks, shred the chicken. Add 1/2 of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 3-4 hours on high + 20-30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 5g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 95mg
Keywords: Crockpot Chicken Enchiladas Casserole, Slow Cooker Enchilada Casserole, Mexican Chicken Casserole
