Description
A delightful crockpot chicken enchilada casserole that captures the flavors of home and brings people together.
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 or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese
- Fresh cilantro, for garnish
Instructions
- Spray your slow cooker with nonstick spray if desired.
- Place the chicken breasts at the bottom of the slow cooker.
- Add the enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning. Stir gently to combine.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker.
- Stir in half of the shredded cheese, black beans, and corn.
- Gently mix in the sliced tortillas.
- Sprinkle the remaining cheese on top.
- Cover and cook an additional 20-30 minutes, until the cheese melts.
- Add cream cheese if desired, and garnish with cilantro before serving.
Notes
Consider adding more green chiles for a spicier kick or bell peppers for extra crunch. Letting the casserole sit for a few minutes after cooking enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Crockpot, Chicken, Enchilada, Casserole, Comfort Food, Easy Dinner