Description
Crockpot Chicken Enchiladas Casserole is the ultimate comfort food that combines the rich, bold flavors of Mexican cuisine with the convenience of slow cooking. This dish is perfect for busy weeknights or gatherings, allowing you to prepare everything in the morning and let your crockpot work its magic throughout the day. With tender chicken, savory enchilada sauce, and melted cheese layered with corn tortillas and black beans, it’s a hearty meal that pleases everyone at the table. Plus, it’s easily customizable to cater to dietary needs—simply swap in gluten-free tortillas and ingredients if necessary. Serve it hot with fresh toppings like sour cream and cilantro for an irresistible finish.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 oz red enchilada sauce
- 14.5 oz can fire-roasted tomatoes
- 6 small corn tortillas (or gluten-free)
- 1 cup shredded cheese
- 4.5 oz green chiles
- 1.25 oz gluten-free taco seasoning packet
- 15 oz can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
Instructions
- Place chicken in the slow cooker and add enchilada sauce, tomatoes, green chiles, and taco seasoning.
- Cook on low for 4–6 hours or high for 3–4 hours until chicken is cooked through.
- Shred the chicken, mix in black beans, corn, tortilla wedges, and half the cheese.
- Top with remaining cheese and cook for an additional 20–30 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg