Slow Cooker Chicken Enchilada Casserole
This Slow Cooker Chicken Enchilada Casserole combines all your favorite Mexican flavors into one delicious dish, perfect for busy days.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce GF if needed
- 1 can fire-roasted tomatoes (14.5 oz) Hunt’s is GF
- 1 can diced green chiles (4 oz)
- 1 packet taco seasoning GF if needed or homemade substitute
- 2 cups shredded Mexican cheese blend or Monterey Jack or sharp cheddar
- 1 can black beans (15 oz) drained and rinsed
- 1 cup sweet corn kernels frozen or canned
- 6 pieces gluten-free tortillas or corn tortillas sliced into strips
- 8 oz cream cheese optional for extra creaminess
- Fresh cilantro for garnish
Instructions
Preparation
- Spray your slow cooker with nonstick spray if desired.
- Place chicken breasts in the bottom of the slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Cooking
- Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed.
- Once the chicken is tender, remove it from the slow cooker and shred with two forks.
- Return shredded chicken to the slow cooker.
- Stir in half of the shredded cheese, black beans, and corn.
- Add the sliced tortillas and gently mix everything together.
- Sprinkle the remaining cheese over the top.
- Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
- If desired, add cream cheese during this final step for extra creaminess.
- Garnish with chopped cilantro and serve!
Notes
Serve this casserole hot, topped with fresh cilantro. Pair it with a side salad or guacamole. Great with a dollop of sour cream or plain Greek yogurt.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 8gSugar: 4g