Crockpot Chicken Enchilada Casserole (Print)
Shredded chicken, enchilada sauce, and melty cheese layered with black beans and tortillas in a comforting casserole.
# What You'll Need:
01 -
2 lbs boneless, skinless chicken breasts
02 -
2 cups red enchilada sauce (gluten-free if needed)
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1 can (14.5 oz) fire-roasted tomatoes
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1 can (4 oz) diced green chiles
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1 packet taco seasoning (gluten-free if needed) or homemade substitute
06 -
2 cups shredded Mexican cheese blend, or Monterey Jack or sharp cheddar
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1 can (15 oz) black beans, drained and rinsed
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1 cup sweet corn kernels (frozen or canned)
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6 gluten-free tortillas or corn tortillas, sliced into strips
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Optional: 8 oz cream cheese for extra creaminess
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Fresh cilantro for garnish
# How to Make It:
01 -
Spray your slow cooker with nonstick spray if desired.
02 -
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.
03 -
Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. You can stretch to 6-8 hours on Low if needed.
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Once the chicken is tender, remove it from the slow cooker and shred with two forks or use a stand mixer with the paddle attachment for faster shredding.
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Return shredded chicken to the slow cooker.
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Stir in half the shredded cheese, black beans, and corn.
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Add sliced tortillas and gently mix.
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Sprinkle the remaining cheese over the top.
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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.
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Garnish with chopped cilantro and serve.
# Additional Notes:
01 -
To adjust spice levels, choose mild or hot enchilada sauce and add jalapeños if desired.
02 -
Leftovers taste great in tacos, burritos, or over nachos.
03 -
Always check labels to confirm products are gluten-free if needed.