Crockpot Chicken Enchiladas Casserole: Easy Slow Cooker Favorite
This Crockpot Chicken Enchiladas Casserole is a comforting, flavorful dish that combines tender slow-cooked chicken with a blend of enchilada sauce, fire-roasted tomatoes, beans, corn, and cheese. Layered with corn tortillas and cooked in a crockpot, it’s a perfect hands-off meal for busy days that delivers authentic, gluten-free Mexican-inspired flavors.
- Prep Time: 5 mins
- Cook Time: 6 hrs 30 mins
- Total Time: 6 hrs 35 mins
- Yield: 8 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- Chicken and Sauce
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic, gluten-free)
- 14.5 ounce can fire roasted tomatoes (Hunt’s, gluten-free)
- 4.5 ounce can green chiles
- 1.25 ounce gluten-free taco seasoning packet
- Mix-ins and Toppings
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn or canned corn
- 1 cup shredded Mexican or cheddar cheese, divided
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
1. Place the chicken breasts, red enchilada sauce, fire-roasted tomatoes, green chiles, and gluten-free taco seasoning into the slow cooker. Stir gently to combine the ingredients with the chicken.
2. Cover and cook on low for 4-6 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred.
3. Using two forks, shred the chicken directly in the crockpot. Stir in half of the shredded cheese, black beans, corn, and the cut tortillas. Mix gently to combine and evenly distribute the ingredients.
4. Sprinkle the remaining shredded cheese over the top of the mixture. Cover the crockpot again and cook for an additional 20-30 minutes, or until the cheese is completely melted and bubbly.
5. Spoon the casserole onto plates and serve with your favorite toppings such as salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce.
Notes
You can substitute the chicken breasts 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 crockpot.
To freeze the casserole, let it cool completely, then transfer to a freezer-safe container and store for up to 3 months.
For food safety, do not cook frozen chicken directly in the crockpot. Thaw chicken overnight in the refrigerator before adding to the slow cooker.
Serve with your choice of sides or garnish with salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce for added flavor and texture.
This recipe is gluten-free when using the specified gluten-free ingredients, making it suitable for those with gluten intolerance.
The starred step indicates where kids might need a helper depending on age.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg
Find it online: https://paulakitchen.com/crockpot-chicken-enchiladas-casserole/