Description
Indulge in the hearty goodness of our Crockpot Chicken Enchiladas Casserole, a perfect blend of flavor and convenience. This dish features tender shredded chicken, savory beans, and gooey cheese all slow-cooked to perfection in a zesty enchilada sauce. Ideal for busy weeknights or casual gatherings, simply prep it in the morning and let your crockpot do the work. With its customizable ingredients, this family-friendly meal is naturally gluten-free and sure to satisfy everyone at the table.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire-roasted tomatoes
- 4.5 ounces green chiles
- 1.25 ounces gluten-free taco seasoning
- 15 ounces black beans (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded cheese (Mexican blend or cheddar)
- 6 small corn tortillas
Instructions
- Place chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning in the crockpot. Cook on low for 4-6 hours or high for 3-4 hours.
- Once done, shred the chicken directly in the pot using two forks.
- Stir in half of the shredded cheese along with black beans, corn, and tortilla wedges.
- Top with remaining cheese and cook for an additional 20-30 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 770mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg