Crockpot Chicken Enchilada Casserole Recipe
This Crockpot Chicken Enchilada Casserole is a hearty, flavorful Mexican-inspired dish made with tender slow-cooked chicken, enchilada sauce, fire-roasted tomatoes, black beans, corn, and tortillas, all topped with melted Mexican cheese for a comforting and easy-to-make meal perfect for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- 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
Add-Ins
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- 2 cups shredded Mexican cheese blend, divided
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 make cleanup easier.
- Add chicken and sauce ingredients: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning over the top. Stir gently to combine the sauce and seasonings around the chicken.
- Cook chicken: Cover the slow cooker and cook on High for 3-4 hours, or on Low/Medium for 4-6 hours. You can extend the cooking time to 6-8 hours on Low if needed. The chicken should be tender and easy to shred.
- Shred the chicken: Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks.
- Mix ingredients back together: Return the shredded chicken to the slow cooker. Stir in half of the shredded Mexican cheese blend, the drained black beans, and the sweet corn kernels.
- Add tortillas: Add the sliced gluten-free or corn tortillas into the slow cooker and gently mix everything together, combining the chicken, cheese, beans, corn, and tortillas evenly.
- Top with remaining cheese: Sprinkle the remaining shredded cheese over the top of the casserole mixture.
- Final cooking step: Cover and cook the casserole for an additional 20-30 minutes until the cheese is fully melted and the casserole is heated through. If you want extra creaminess, stir in the cream cheese during this step and let it melt together with the other ingredients.
- Garnish and serve: Garnish with freshly chopped cilantro before serving to add a fresh, herbaceous note to the dish.
Notes
- For extra flavor, serve with a side salad or fresh avocado slices.
- Top with a dollop of sour cream or additional fresh cilantro for garnish.
- This recipe is gluten-free if using gluten-free or corn tortillas.
- You can add cream cheese in the final cooking step for a creamier texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Keywords: crockpot, chicken enchilada, casserole, gluten-free, easy recipe, slow cooker, Mexican
