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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Enjoy a cozy and delicious dinner with this Crockpot Chicken Enchilada Casserole! This easy-to-make dish features tender, shredded chicken layered with zesty enchilada sauce, black beans, sweet corn, and gooey cheese, all cooked to perfection in your slow cooker. Perfect for busy weeknights or casual gatherings, this hearty meal requires minimal prep—just toss the ingredients in and let the flavors meld together. Your family and friends will love the comforting taste of this cheesy casserole, making it an instant favorite that everyone can enjoy!

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, sliced into strips

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Place chicken breasts at the bottom of the slow cooker.
  3. Pour in enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle taco seasoning. Stir gently.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken is tender.
  5. Shred the chicken using two forks and return to the pot.
  6. Stir in half of the shredded cheese, black beans, corn, and sliced tortillas until combined.
  7. Top with remaining cheese and cook for an additional 20-30 minutes until heated through.
  8. Optionally add cream cheese during the last step for extra creaminess.
  9. Garnish with fresh cilantro before serving.

Nutrition

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