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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Cozy Comfort in a Dish

This Easy Gluten-Free Crockpot Chicken Enchilada Casserole combines tender chicken, creamy cheese, and zesty flavors for a comforting family meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 lbs boneless, skinless chicken breasts Main protein for shredding; chicken thighs can be juicier as a substitute.
  • 1 can (4 oz) diced green chiles Adds mild heat; swap in jalapeños for a spicier kick.
For the Sauce
  • 2 cups red enchilada sauce Provides the core flavor; choose mild or hot based on preference.
  • 1 can (14.5 oz) fire-roasted tomatoes Offers sweetness with a smoky flavor.
  • 1 packet taco seasoning Enhances flavor complexity; opt for homemade or gluten-free.
For the Filling
  • 1 can (15 oz) black beans, drained and rinsed Brings earthy protein; pinto beans can serve as another delicious option.
  • 1 cup sweet corn kernels Adds sweetness and color; feel free to use frozen or canned corn.
  • 2 cups shredded Mexican cheese blend Gives richness and creaminess; substitute with Monterey Jack or cheddar.
  • 8 oz cream cheese Enhances creaminess; can be left out for a lighter version.
For Layering
Garnish
  • 1 bunch fresh cilantro Adds a refreshing touch and aesthetic appeal.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions for Crockpot Chicken Enchilada Casserole
  1. Step 1: Prepare the Slow Cooker - Spray the inside of your slow cooker with nonstick spray to ensure easy cleanup.
  2. Step 2: Layer the Chicken - Place the chicken breasts evenly at the bottom of the slow cooker.
  3. Step 3: Add the Sauce and Veggies - Pour in the enchilada sauce, followed by fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently.
  4. Step 4: Cook the Chicken - Cover the slow cooker and cook on High for 3 to 4 hours or Low for 4 to 6 hours.
  5. Step 5: Shred the Chicken - Once cooked, remove and shred the chicken, then return it to the slow cooker.
  6. Step 6: Incorporate Beans and Corn - Add black beans and corn, folding them into the mixture.
  7. Step 7: Layer in the Tortillas - Slice tortillas and layer them over the mixture, then stir gently.
  8. Step 8: Add More Cheese - Sprinkle half of the shredded cheese evenly over the mixture.
  9. Step 9: Final Cooking Phase - Cover and cook on High for an additional 20 to 30 minutes.
  10. Step 10: Optional Creaminess - If desired, add the cream cheese and stir gently.
  11. Step 11: Garnish and Serve - Sprinkle freshly chopped cilantro over the top and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 39gProtein: 36gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 950mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 300mgIron: 3.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, portion into airtight containers for up to 3 months.

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