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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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If you’re searching for a comforting meal that guarantees smiles all around, look no further than this delightful Crockpot Chicken Enchilada Casserole. This dish combines tender chicken with zesty enchilada sauce, black beans, and gooey cheese, all layered between tortillas for a fulfilling experience. It’s the perfect solution for busy weeknights or gatherings with friends and family. Just set it in your slow cooker, and let it work its magic while you go about your day. With minimal prep time and endless customization options, it’s bound to become a staple in your kitchen.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (gluten-free if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (gluten-free if needed)
  • 2 cups shredded Mexican cheese blend
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 6 gluten-free tortillas or corn tortillas, sliced into strips

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Layer the chicken breasts at the bottom of the slow cooker.
  3. Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently to combine.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours.
  5. Once cooked, shred the chicken and return it to the slow cooker.
  6. Stir in half of the shredded cheese, black beans, corn, and sliced tortillas.
  7. Top with remaining cheese and cook for an additional 20-30 minutes until melted and bubbly.
  8. Optionally add cream cheese before serving for extra creaminess.
  9. Garnish with fresh cilantro before serving.

Nutrition

Find it online: https://findrecipe.net/crockpot-chicken-enchilada-casserole/