Print

Crockpot Chicken Enchiladas Casserole Recipe

Crockpot Chicken Enchiladas Casserole Recipe
Print Recipe

★★★★★

5.1 from 29 reviews

This Crockpot Chicken Enchiladas Casserole is a delicious, hearty, and gluten-free slow cooker recipe combining tender chicken, flavorful enchilada sauce, fire-roasted tomatoes, black beans, and melted cheese. It’s an easy, all-in-one casserole perfect for busy weeknights and packed with Mexican-inspired flavors.

Ingredients

Scale

Protein and Vegetables

  • 1.5 pounds boneless skinless chicken breasts
  • 15 ounce can fire roasted tomatoes
  • 4.5 ounce can green chiles
  • 15 ounce can black beans, drained or pinto beans
  • 1 cup frozen corn or canned corn

Sauces and Seasonings

  • 15 ounce red enchilada sauce (Hatch Organic, gluten-free recommended)
  • 1.25 ounce gluten-free taco seasoning packet

Other

  • 6 small corn tortillas, cut into wedges or small gluten-free flour tortillas
  • 1 cup shredded Mexican blend cheese or cheddar cheese

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts in the bottom of the crockpot. This will be the base layer of your casserole.
  2. Add Sauce and Seasoning: Pour the red enchilada sauce over the chicken, ensuring the breasts are well-coated. Sprinkle the gluten-free taco seasoning evenly over the chicken and sauce to add warmth and depth of flavor.
  3. Add Vegetables and Beans: Layer the fire roasted tomatoes, drained black beans, green chiles, and corn evenly over the sauced chicken. These ingredients bring a fresh and hearty texture to the dish.
  4. Layer Tortillas: Arrange the cut tortillas wedges on top of the layered ingredients. These will absorb the flavors and form a soft, tortilla base for the casserole.
  5. Cook Slowly: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.
  6. Shred the Chicken: Once cooked, carefully remove the chicken breasts and shred them using two forks. Return shredded chicken back to the crockpot and mix gently with the other ingredients.
  7. Add Cheese and Final Cook: Sprinkle the shredded Mexican or cheddar cheese over the top of the casserole. Cover and cook on low for an additional 15-20 minutes until the cheese melts and becomes bubbly.
  8. Serve: Spoon the casserole into bowls or onto plates and garnish as desired with toppings like sour cream, chopped cilantro, or avocado slices.

Notes

  • Use gluten-free enchilada sauce and taco seasoning to keep this casserole gluten-free.
  • Corn tortillas work best for texture, but gluten-free flour tortillas can be substituted.
  • For a spicier dish, add jalapeños or hot sauce to taste.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
  • Shredding the chicken ensures even mixing and better texture in the casserole.
  • Optional toppings include sour cream, chopped cilantro, avocado, or sliced olives.

Nutrition

Keywords: crockpot chicken enchiladas, gluten-free enchiladas, slow cooker casserole, healthy chicken casserole, Mexican chicken recipe

Find it online: https://kitchenbynora.com/crockpot-chicken-enchiladas-casserole-recipe/