Description
This Crockpot Chicken Enchilada Casserole is a deliciously easy, hands-off meal perfect for busy days. Tender chicken breasts are slow-cooked with enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to build rich flavors. Mixed with black beans, sweet corn, tortillas, and melted Mexican cheese blend, this casserole combines classic Tex-Mex ingredients for a comforting dish that feels indulgent but is effortless to prepare.
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
Casserole Mix-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
Optional
- 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Prepare Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and make cleanup easier.
- Add Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker in an even layer.
- Add Sauces and Seasoning: Pour the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning over the chicken. Stir gently to combine everything without displacing the chicken too much.
- Cook Chicken: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. If needed, you can extend cooking time on Low up to 6-8 hours until the chicken is fully tender.
- Shred Chicken: Once chicken is tender, remove it from the slow cooker and shred it finely with two forks.
- Return Chicken: Add the shredded chicken back into the slow cooker.
- Add Mix-Ins: Stir in half of the shredded Mexican cheese blend, drained black beans, and sweet corn kernels evenly.
- Add Tortillas: Add the sliced gluten-free or corn tortillas strips and gently mix everything together to incorporate well.
- Top with Cheese: Sprinkle the remaining shredded cheese evenly over the top of the casserole mixture.
- Final Cooking: Cover and cook an additional 20-30 minutes, or until the cheese is melted and the casserole is heated through.
- Add Cream Cheese (Optional): During the final cooking step, add cream cheese if desired for extra creaminess and stir to combine just before serving.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the casserole before serving for a fresh finish.
Notes
- You can use either gluten-free or regular corn tortillas based on your dietary needs.
- Adjust the level of spice by choosing mild or hot enchilada sauce and taco seasoning.
- For a creamier texture, the optional cream cheese can be stirred in during the final step.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- If you don’t have a slow cooker, this recipe can be adapted for the oven by baking covered at 350°F for about 1.5 to 2 hours until chicken is tender.
