Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole is a family favorite that combines succulent shredded chicken, hearty beans, sweet corn, and gooey cheese all in one dish. This easy slow cooker recipe is perfect for busy weeknights or cozy gatherings, providing a flavorful meal without the fuss. Simply throw the ingredients into your crockpot and let it do the work! With its gluten-free options, this casserole caters to various dietary needs while ensuring everyone at the table leaves satisfied. Plus, it's easy to customize with your favorite veggies or proteins. Enjoy this comforting and satisfying meal that brings loved ones together.

Prep Time15 mins

Cook Time6 hrs

Total Time6 hrs 15 mins

Course: Main Cuisine: Mexican Keyword: Feel free to swap in seasonal vegetables like bell peppers or zucchini for added nutrition. Adjust spice levels by choosing mild enchilada sauce or omitting green chiles if desired. Servings: Serves about 6 people Calories: 350kcal Author: Tisha

Ingredients

1.5 pounds boneless skinless chicken breasts
15 ounce red enchilada sauce
14.5 ounce can fire roasted tomatoes
4.5 ounce green chiles
1 cup black beans, drained
1 cup frozen corn
1 cup shredded Mexican or cheddar cheese
6 small corn tortillas, cut into wedges

Instructions

Place chicken breasts in the crockpot along with enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
Cook on low for 4-6 hours or on high for 3-4 hours.
Shred the chicken using two forks directly in the crockpot.
Stir in half of the shredded cheese, black beans, corn, and tortilla wedges. Top with remaining cheese.
Cover and cook on high for an additional 20-30 minutes until cheese is melted.

Nutrition