Crockpot Chicken Enchilada Casserole
A delightful one-pot meal combining slow-cooked chicken, enchilada sauce, cheese, black beans, corn, and tortillas, perfect for busy days.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free if needed)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free if needed)
- 2 cups shredded Mexican cheese blend Reserve some cheese for topping
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
- 6 pieces gluten-free tortillas or corn tortillas, sliced into strips
- 8 oz cream cheese (optional) For a creamier texture
- to taste garnish fresh cilantro For garnish
Instructions
Preparation
- Spray the inside of the slow cooker with nonstick cooking spray.
- Place the chicken breasts in the bottom of the crockpot.
- Pour the red enchilada sauce over the chicken, then add the fire-roasted tomatoes and diced green chiles.
- Sprinkle in the taco seasoning and stir to combine, ensuring the chicken is evenly coated.
Cooking
- Cover the slow cooker and cook on High for 3 to 4 hours or on Low/Medium for 4 to 6 hours.
- Once the chicken is cooked, shred it with two forks and return to the slow cooker.
- Mix in half of the shredded cheese, the rinsed black beans, and the sweet corn.
- Gently fold in the sliced tortillas.
- Top with the remaining shredded cheese and cover the slow cooker.
- Cook on High for an additional 20 to 30 minutes, until the cheese is melted.
Serving
- Serve hot, garnished with fresh cilantro.
- Pair with toppings like diced avocados, sour cream, or sliced jalapeños.
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Notes
For a creamy texture, add cream cheese midway through cooking. Adjust taco seasoning to taste.