Description
This hearty and flavorful Crockpot Chicken Enchiladas Casserole combines tender shredded chicken with a rich enchilada sauce, fire-roasted tomatoes, beans, corn, and cheese, layered with corn tortillas and slow-cooked to perfection. Perfect for an easy family meal, this gluten-free casserole is customizable and great for meal prep or freezing.
Ingredients
Scale
Proteins
- 1.5 pounds boneless skinless chicken breasts
Vegetables & Beans
- 14.5 ounce can fire roasted tomatoes
- 4.5 ounce can green chiles
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned corn)
Sauces & Seasonings
- 15 ounce red enchilada sauce (Hatch organic, gluten-free)
- 1.25 ounce gluten-free taco seasoning packet
Dairy
- 1 cup shredded Mexican or cheddar cheese
Other
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
- Add chicken and seasonings to the crockpot: Place the boneless skinless chicken breasts in the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle the gluten-free taco seasoning packet over the top. Stir lightly to combine. Cover and cook on low for 4-6 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken and add remaining ingredients: Using two forks, shred the cooked chicken directly in the crockpot. Stir in half of the shredded cheese, the drained black beans, corn, and the cut tortillas. Mix gently to combine all the ingredients evenly. Sprinkle the remaining cheese over the top. Cover again and cook on low for an additional 20-30 minutes until the cheese has melted completely.
Notes
- The chicken breasts can be substituted with chicken thighs, ground beef, ground chicken, or ground turkey. If using ground meat, brown it in a skillet first to avoid a mushy texture in the casserole.
- To freeze, allow the casserole to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
- For food safety, do not cook frozen chicken in the crockpot. Always thaw chicken overnight in the refrigerator before adding to the slow cooker.
- Serve this casserole with optional toppings like salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce to add freshness and extra flavor.
- This recipe is gluten-free when using gluten-free labeled ingredients and is suitable for those avoiding gluten.
Nutrition
- Serving Size: 1 serving (about 1/8 of casserole)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg
