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Delicious Crockpot Chicken Enchilada Casserole topped with cheese and cilantro

Crockpot Chicken Enchilada Casserole

A warm, hearty casserole featuring tender chicken and flavorful ingredients, perfect for family gatherings or busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts Look for fresh or frozen chicken that’s free from additives.
  • 2 cups red enchilada sauce Using a quality sauce can enhance flavor.
  • 1 can fire-roasted tomatoes (14.5 oz)
  • 1 can diced green chiles (4 oz)
  • 1 packet taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 1 can black beans (15 oz), drained and rinsed Rinsing helps remove excess sodium.
  • 1 cup sweet corn kernels
  • 6 pieces gluten-free tortillas or corn tortillas, sliced into strips Use a pizza cutter for quick slicing.
  • 8 oz cream cheese (optional) For extra creaminess.
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Spray the crockpot with nonstick spray for easy cleanup.
  2. Lay the chicken breasts flat at the bottom of the crockpot.
  3. Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; gently stir to combine.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours until the chicken is fully cooked and tender.
  5. Once cooked, shred the chicken with two forks right inside the crockpot.
  6. Return the shredded chicken to the crockpot and stir in half of the cheese, black beans, and sweet corn.
  7. Add the sliced tortillas and carefully fold to distribute all ingredients evenly.
  8. Sprinkle the remaining cheese on top, cover, and cook for an additional 20-30 minutes until cheese is melted and bubbly.
  9. For extra creaminess, stir in the cream cheese just before serving.
  10. Garnish with cilantro and enjoy while warm!

Notes

For best results, monitor the cooking temperature and consider adding extra spices for enhanced flavor. Store leftovers in an airtight container in the fridge for up to 3 days.