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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

5.1 from 30 reviews

This Crockpot Chicken Enchilada Casserole is a delicious and easy slow-cooked meal, combining tender shredded chicken with flavorful enchilada sauce, black beans, corn, and melted cheese. Perfect for busy weeknights, it uses simple ingredients and gluten-free tortillas to create a comforting, hearty casserole that everyone will love.

Ingredients

Scale

Chicken and Sauce

  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (gluten-free if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s brand is gluten-free)
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (gluten-free if needed) or homemade substitute

Vegetables and Beans

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)

Cheese and Tortillas

  • 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • Optional: 8 oz cream cheese for extra creaminess

Garnish

  • Fresh cilantro for garnish

Instructions

  1. Prepare the Slow Cooker: Spray your slow cooker with nonstick cooking spray if desired to prevent sticking and make cleanup easier.
  2. Add Chicken and Sauces: Place the boneless, skinless chicken breasts in the bottom of the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning over the chicken. Stir gently to combine all ingredients evenly.
  3. Cook the Chicken: Cover the slow cooker and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. The chicken should be tender enough to shred easily. You may extend cooking to 6-8 hours on Low if necessary.
  4. Shred the Chicken: Once the chicken is cooked and tender, remove it from the slow cooker and shred it using two forks or a stand mixer with the paddle attachment for quicker shredding. Return the shredded chicken back into the slow cooker.
  5. Add Cheese, Beans, and Corn: Stir in half of the shredded Mexican cheese blend, black beans, and sweet corn kernels into the shredded chicken mixture inside the slow cooker.
  6. Incorporate Tortillas: Add the sliced gluten-free or corn tortilla strips to the mixture and gently fold them in to combine without breaking them too much.
  7. Top with Remaining Cheese: Sprinkle the remaining cheese evenly over the top of the casserole mixture in the slow cooker.
  8. Final Cook and Optional Creaminess: Cover and cook for an additional 20-30 minutes, or until the cheese has melted and the casserole is heated through. If desired, stir in the cream cheese during this final cooking phase for added creaminess.
  9. Garnish and Serve: Garnish the finished casserole with freshly chopped cilantro before serving. Enjoy warm.

Notes

  • Use gluten-free enchilada sauce and taco seasoning to keep the recipe gluten-free.
  • For a spicier dish, add diced jalapeños or extra green chiles.
  • Substitute the shredded cheese with a dairy-free alternative to make it lactose-free.
  • Use low-sodium canned beans and enchilada sauce for a lower salt meal.
  • The cream cheese is optional but adds a richer, creamier texture.
  • Serve with rice, guacamole, or a side salad for a complete meal.

Nutrition

Keywords: Crockpot chicken enchilada casserole, slow cooker chicken casserole, gluten-free enchilada recipe, Mexican chicken casserole, easy crockpot dinner

Find it online: https://thehungrymason.com/crockpot-chicken-enchilada-casserole-recipe/