Description

Discover the ultimate comfort food with our Crockpot Chicken Enchiladas Casserole. This mouthwatering dish brings together tender chicken, savory black beans, and a medley of spices all layered with gooey cheese and enchilada sauce—perfect for busy weeknights or family gatherings. Just toss the ingredients into your slow cooker in the morning, and by dinner time, you’ll have a hearty meal that everyone will love. Gluten-free and packed with flavor, this casserole is as versatile as it is delicious. Serve it on its own or alongside fresh toppings for an unforgettable dining experience.

Ingredients

Scale

1.5 pounds boneless skinless chicken breasts
15 ounces red enchilada sauce
14.5 ounces fire roasted tomatoes
4.5 ounces green chiles
1.25 ounces gluten-free taco seasoning packet
15 ounces can black beans, drained
1 cup frozen corn
1 cup shredded Mexican or cheddar cheese
6 small corn tortillas, cut into wedges

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Instructions

Place chicken breasts in the crockpot.
Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir to combine.
Cover and cook on low for 4-6 hours or high for 3-4 hours until chicken is tender.
Shred chicken using two forks right in the crockpot.
Stir in half of the shredded cheese, black beans, corn, and tortilla wedges.
Top with remaining cheese and cook for an additional 20-30 minutes until melted.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours
Category: Main
Method: Slow cooking
Cuisine: Mexican

Nutrition

Serving Size: 1/6 of casserole (about 300g)
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 8g
Protein: 34g
Cholesterol: 90mg