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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Looking for a comforting and flavorful meal that the whole family can enjoy? This Crockpot Chicken Enchilada Casserole is your answer! Packed with tender shredded chicken, zesty enchilada sauce, and plenty of cheese, this dish comes together effortlessly in your slow cooker. Perfect for busy weeknights or cozy gatherings, it’s a warm hug in a bowl that satisfies both kids and adults alike. With its simple ingredients and make-ahead convenience, you can easily whip it up and return home to a delicious meal ready to serve. Customize it with your favorite veggies or spice level for a personalized touch!

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (gluten-free if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (gluten-free if needed)
  • 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. Layer the chicken breasts at the bottom.
  3. Add 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 chicken is tender.
  5. Shred the chicken using two forks.
  6. Stir in half of the cheese, black beans, corn, and tortilla strips.
  7. Top with remaining cheese and cover; cook for an additional 20-30 minutes until heated through.
  8. Optionally add cream cheese during the final cooking step for extra creaminess.
  9. Garnish with chopped cilantro before serving.

Nutrition

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