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Cozy high protein dinner featuring flavorful and nutritious meal options.

Crockpot Chicken Enchiladas Casserole

A comforting casserole featuring tender chicken, vibrant enchilada sauce, crunchy tortillas, and melty cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts Opt for fresh, hormone-free for best flavor and texture.
  • 15 ounce red enchilada sauce (Hatch organic is gluten-free) Ensure it's gluten-free.
  • 14.5 ounce can fire-roasted tomatoes (Hunt's is gluten-free) Adds smokiness to the dish.
  • 4.5 ounce green chiles Adds mild heat.
  • 1.25 ounce gluten-free taco seasoning packet
  • 15 ounce can black beans, drained (or pinto beans)
  • 1 cup frozen corn (or canned)
  • 1 cup shredded Mexican or cheddar cheese
  • 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas) Keep the dish gluten-free.

Method
 

Preparation
  1. Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning into the crockpot.
  2. Cook on low for 4 to 6 hours or high for 3 to 4 hours based on your schedule.
  3. Once fully cooked, use two forks to shred the chicken into bite-sized pieces.
  4. Stir in half of the shredded cheese, black beans, corn, and tortilla wedges.
  5. Top with the remaining cheese and cover the crockpot.
  6. Cook for another 20 to 30 minutes until the cheese melts beautifully over the top.

Notes

This dish is ideal for family dinners or potlucks. Feel free to customize spice levels and use preferred ingredients.