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CROCKPOT CHICKEN ENCHILADA CASSEROLE cheesy golden baked casserole in white dish with glass of water
Thomas Baker

Crockpot Chicken Enchilada Casserole: Easy and Delicious

This Crockpot Chicken Enchilada Casserole is the perfect Week Night Crockpot Meal that's both Filling and Easy to make. Packed with chicken, beans, corn, and lots of cheese, it's a gluten-free crockpot meal that you can assemble quickly in the morning and enjoy a flavorful dinner after a day of slow cooking. Enjoy a hassle-free and delicious Easy Crockpot Meal Recipe your whole family will love!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

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
  • 1.25 ounce gluten-free taco seasoning packet
  • 15 ounce can black beans, drained
  • 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

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. Pour the red enchilada sauce, fire roasted tomatoes, green chiles, and taco seasoning over the chicken.
  3. Cover and cook on low for 8 hours.
  4. Once cooked, shred the chicken with two forks inside the slow cooker.
  5. Add the drained black beans and corn, stir to combine.
  6. Layer the tortilla wedges over the mixture, then sprinkle the shredded cheese on top.
  7. Cover and cook for an additional 10-15 minutes until the cheese is melted.
  8. Serve warm and enjoy your delicious Crockpot Chicken Enchilada Casserole.

Notes

  • To make this recipe dairy-free, omit the cheese or use a dairy-free cheese alternative. You can also add extra vegetables like bell peppers or onions for added flavor. Leftovers store well in the refrigerator for up to 3 days.