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Crockpot Chicken Enchilada Casserole Recipe

Crockpot Chicken Enchilada Casserole Recipe
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★★★★★

4.7 from 27 reviews

A flavorful and easy Crockpot Chicken Enchilada Casserole combining tender shredded chicken, spicy enchilada sauce, fire-roasted tomatoes, beans, corn, and cheese, slow-cooked to perfection and layered with gluten-free tortillas for a comforting Mexican-inspired meal.

Ingredients

Scale

Protein

  • 2 lbs boneless, skinless chicken breasts
  • 8 oz cream cheese (optional, for extra creaminess)

Vegetables & Canned Goods

  • 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)

Sauces & Seasonings

  • 2 cups red enchilada sauce (GF if needed)
  • 1 packet taco seasoning (GF if needed) or homemade substitute

Dairy

  • 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)

Others

  • 6 gluten-free tortillas or corn tortillas, sliced into strips
  • Fresh cilantro for garnish

Instructions

  1. Prepare the Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and make cleanup easier.
  2. Layer Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker to serve as the base for the casserole.
  3. Add Sauce and Seasonings: Pour the enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning over the chicken. Gently stir to combine without displacing the chicken too much.
  4. Cook the Chicken: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can extend cooking to 6-8 hours on Low if necessary, ensuring the chicken becomes tender and easy to shred.
  5. Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred finely using two forks or a stand mixer with the paddle attachment for a faster shredding process.
  6. Return Chicken and Mix: Place the shredded chicken back into the slow cooker and stir in half of the shredded cheese, black beans, and corn, distributing evenly.
  7. Add Tortillas: Incorporate the sliced gluten-free or corn tortillas by gently mixing them into the chicken and vegetable mixture.
  8. Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top of the casserole for a cheesy crust as it melts.
  9. Final Cooking: Cover and cook for an additional 20-30 minutes, or until the cheese melts completely and the casserole is heated through.
  10. Add Cream Cheese (Optional): For added creaminess, fold in cream cheese during the final cooking step to make the casserole richer and smoother.
  11. Garnish and Serve: Once done, garnish with fresh chopped cilantro for a burst of color and fresh flavor before serving.

Notes

  • Use gluten-free enchilada sauce and taco seasoning to ensure the dish remains gluten-free.
  • Adjust the spiciness by selecting mild or hot enchilada sauce and green chiles to suit your taste.
  • For a dairy-free version, substitute cheese and cream cheese with plant-based alternatives.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This casserole can be assembled the night before and refrigerated, then cooked the next day for convenience.
  • If using frozen corn, no need to thaw before adding to the slow cooker.

Nutrition

Keywords: crockpot chicken casserole, chicken enchilada casserole, slow cooker enchiladas, gluten-free casserole, Mexican chicken dish

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