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Crockpot Chicken Enchiladas Casserole

Crockpot Chicken Enchiladas Casserole


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  • Author: Ivy
  • Total Time: 0 hours
  • Yield: Serves 6

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

  1. 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.
  2. Once done, shred the chicken directly in the pot using two forks.
  3. Stir in half of the shredded cheese along with black beans, corn, and tortilla wedges.
  4. 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