Description
Delicious and easy Crockpot Chicken Enchilada Casserole recipe. Discover a new favorite dish today!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning
- 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 for extra creaminess
- Fresh cilantro for garnish
Instructions
- Step 1: Spray your slow cooker with nonstick spray if desired.
- Step 2: Place chicken breasts in the bottom of the slow cooker.
- Step 3: Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
- Step 4: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed.
- Step 5: Once the chicken is tender, remove it from the slow cooker and shred with two forks.
- Step 6: Return shredded chicken to the slow cooker.
- Step 7: Stir in half of the shredded cheese, black beans, and corn.
- Step 8: Add the sliced tortillas and gently mix everything together.
- Step 9: Sprinkle the remaining cheese over the top.
- Step 10: Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
- Step 11: If desired, add cream cheese during this final step for extra creaminess.
- Step 12: Garnish with chopped cilantro and serve!
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg