Crockpot Chicken Enchiladas Casserole
A comforting dish that layers tender shredded chicken with enchilada sauce, beans, and cheese, all cooked slowly in a crockpot for a delicious and easy family meal.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounces fire roasted tomatoes (Hunt's is gluten-free)
- 4.5 ounces green chiles
- 1.25 ounces gluten-free taco seasoning packet
- 15 ounces canned black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican or cheddar cheese
- 6 pieces small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
Preparation
- Add the boneless skinless chicken breasts to the crockpot.
- Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
Cooking
- Cover the crockpot and set it to cook on low for 4-6 hours or on high for 3-4 hours until the chicken is tender.
- Once cooked, use two forks to shred the chicken right in the crockpot.
Mixing
- Add half of the shredded cheese, black beans, corn, and tortilla wedges to the pot. Stir to combine.
Final Cooking
- Sprinkle the remaining cheese on top and cover the crockpot. Cook for an additional 20-30 minutes, until the cheese is melted and bubbly.
Notes
For added flavor, consider marinating the chicken with spices before adding it to the crockpot. Consider garnishing with fresh cilantro or diced avocado.