Crockpot Chicken Enchiladas Casserole
Crockpot Chicken Enchiladas Casserole is a delicious and satisfying meal that seamlessly blends tender chicken, hearty beans, sweet corn, and gooey cheese. Perfect for busy weeknights or cozy gatherings, this gluten-free dish allows you to embrace the comfort of home cooking without the fuss.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces canned fire-roasted tomatoes
- 4.5 ounces green chiles
- 1 packet (1.25 ounces) gluten-free taco seasoning
- 15 ounces black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
Instructions
- Place chicken breasts in the crockpot and pour in enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cover and cook on low for 4-6 hours or high for 3-4 hours until chicken is cooked through.
- Shred the chicken in the crockpot using two forks. Mix in half of the cheese, black beans, corn, and tortilla wedges.
- Top with remaining cheese, cover again, and cook for an additional 20-30 minutes until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg
Find it online: https://dinnerflare.com/crockpot-chicken-enchiladas-casserole/