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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is the ultimate comfort dish that brings warmth and flavor to your dinner table with minimal effort. Perfect for busy weeknights or family gatherings, this hearty casserole combines tender chicken, zesty enchilada sauce, and gooey cheese into a delightful one-pot meal. Simply toss your ingredients in the slow cooker and let it work its magic while you go about your day. This recipe is not only family-friendly but also gluten-free, making it an excellent choice for everyone. Enjoy leftovers that taste even better the next day!

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 the slow cooker with nonstick spray.
  2. Place the chicken breasts at the bottom of the slow cooker.
  3. Pour in enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours until the chicken is tender.
  5. Shred the chicken using two forks or a stand mixer.
  6. Return shredded chicken to the slow cooker; mix in half of the cheese, black beans, and corn.
  7. Gently fold in tortilla strips.
  8. Top with remaining cheese; cover and cook for an additional 20-30 minutes until heated through.
  9. For extra creaminess, add cream cheese during the last step; stir until melted.
  10. Garnish with fresh cilantro before serving.

Nutrition

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