Crockpot Chicken Enchilada Casserole Recipe
This Crockpot Chicken Enchilada Casserole is a comforting, flavorful slow-cooked dish featuring tender shredded chicken simmered in red enchilada sauce, fire-roasted tomatoes, and spices. Layered with black beans, sweet corn, and gluten-free tortillas, then topped with melted Mexican cheese blend, this easy-to-make casserole combines traditional enchilada flavors with the convenience of a slow cooker. Perfect for busy weeknights or meal prep, it’s creamy, hearty, and garnished with fresh cilantro for a bright finish.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (High) or 4-6 hours (Low/Medium) plus 20-30 minutes final cook
- Total Time: 3 hours 30 minutes to 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken and Sauce
- 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
Mix-ins and Toppings
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Prepare the slow cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and facilitate easier cleanup.
- Add chicken to slow cooker: Place the boneless, skinless chicken breasts in the bottom of the slow cooker, creating a base layer for the casserole.
- Add sauces and seasoning: Pour in the red enchilada sauce, fire-roasted tomatoes (with juices), diced green chiles, and sprinkle the taco seasoning over the chicken. Stir gently to distribute the ingredients evenly, being careful not to displace the chicken too much.
- Cook chicken: Cover the slow cooker and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. If needed, the cooking time can be extended to 6-8 hours on Low. The chicken should be tender and fully cooked through.
- Shred chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks to create bite-sized pieces.
- Return chicken to slow cooker: Place the shredded chicken back into the slow cooker, mixing it into the juices and sauce.
- Mix in additional ingredients: Stir in half of the shredded Mexican cheese blend, black beans, and sweet corn kernels ensuring they are evenly combined.
- Add tortilla strips: Incorporate the sliced gluten-free or corn tortillas into the mixture gently to avoid breaking them down too much.
- Top with cheese: Sprinkle the remaining shredded cheese over the top of the mixture for a cheesy crust.
- Final cooking: Cover and cook for an additional 20-30 minutes until the cheese melts completely and the casserole is heated through.
- Add cream cheese (optional): For extra creaminess, add the cream cheese during the final cooking step and allow it to melt and incorporate into the casserole.
- Garnish and serve: Once cooked, garnish with freshly chopped cilantro and serve warm, enjoying the rich enchilada flavors and tender chicken.
Notes
- Using gluten-free or corn tortillas keeps this casserole gluten-friendly.
- Adjust the level of spice by selecting mild or spicy taco seasoning and enchilada sauce.
- Adding cream cheese is optional but adds a creamy texture that enhances the casserole.
- This dish can be prepared ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a vegetarian option, substitute chicken with extra beans and vegetables or plant-based protein.
- Ensure the casserole is cooked thoroughly by checking that chicken reaches an internal temperature of 165°F (74°C).
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