Description
This Crockpot Chicken Enchilada Casserole is an easy, hands-off dinner packed with flavor. Tender chicken breasts cook slowly in red enchilada sauce, fire-roasted tomatoes, and spices, layered with tortillas, beans, corn, and cheese for a creamy, comforting meal that’s perfect for family dinners or meal prep.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Pour enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning over the chicken.
- Cover and cook on low for 4–6 hours or until chicken is cooked through and tender.
- Shred chicken in the crockpot and stir in black beans, corn, and cream cheese if using.
- Layer tortillas on top and sprinkle with shredded cheese.
- Cover and cook on low for an additional 15–20 minutes until cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
- For extra flavor, use homemade enchilada sauce.
- Can be made ahead and stored in the fridge for up to 3 days.
- Serve with rice, guacamole, or sour cream for a full meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Crockpot / Slow Cooker
- Cuisine: Mexican