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Crockpot Chicken Enchiladas Casserole

A simple and delicious slow-cooked casserole combining shredded chicken, enchilada sauce, beans, and cheese, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts You can also use thighs if preferred.
  • 15 ounces red enchilada sauce Use homemade for a fresher taste.
  • 14.5 ounces fire-roasted tomatoes Adds a nice flavor to the dish.
  • 4.5 ounces green chiles For added spice and flavor.
  • 1.25 ounces gluten-free taco seasoning packet Adjust spice level to taste.
  • 15 ounces black beans, drained You can also use pinto beans.
  • 1 cup frozen corn Canned corn can also be used.
  • 1 cup shredded Mexican or cheddar cheese Mix different types of cheese for varied flavors.
  • 6 small corn tortillas, cut into wedges Gluten-free flour tortillas can also be used.

Method
 

Preparation
  1. Place the boneless skinless chicken breasts into the slow cooker, ensuring they are evenly spaced.
  2. Pour the red enchilada sauce completely over the chicken.
  3. Add fire-roasted tomatoes and green chiles to the slow cooker.
  4. Sprinkle gluten-free taco seasoning over the mixture.
  5. Cover and cook on low heat for 4 to 6 hours, or on high for 3 to 4 hours.
  6. Once cooked, remove chicken and shred it with two forks.
  7. Return shredded chicken to the slow cooker, add ½ of the shredded cheese, black beans, corn, and tortilla wedges, and mix gently.
  8. Sprinkle the remaining cheese on top, cover, and cook on high for an additional 20 to 30 minutes.
  9. Serve with your choice of garnishes like cilantro, avocado, or sour cream.

Notes

Store leftovers in an airtight container in the fridge for up to three days. To reheat, microwave or warm on the stove, adding water or extra enchilada sauce if needed. For longer storage, freeze for up to three months.