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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Crockpot Chicken Enchilada Casserole is the ultimate comfort food that brings warmth and flavor to your dinner table with minimal effort. This hearty dish combines tender chicken, zesty enchilada sauce, black beans, and gooey cheese, all cooked together in a slow cooker for easy preparation. Perfect for busy weeknights or family gatherings, this casserole allows you to set it and forget it while the delicious aromas fill your home. With customizable options to suit different tastes, including the opportunity to add veggies or swap proteins, this dish is sure to please everyone at the table. Serve it up with fresh toppings like avocado or dairy-free yogurt for an added burst of flavor!

Ingredients

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  • 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

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Place chicken breasts in the bottom of the slow cooker.
  3. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently to combine.
  4. Cover and cook on High for 3-4 hours or Low for 4-6 hours.
  5. Once tender, shred the chicken and return it to the slow cooker. Mix in half of the cheese, black beans, and corn.
  6. Gently fold in sliced tortillas.
  7. Top with remaining cheese and cook for an additional 20-30 minutes until heated through.
  8. Optional: Stir in cream cheese for extra creaminess before serving.
  9. Garnish with cilantro before enjoying.

Nutrition

Find it online: https://cookingmasteryhub.com/crockpot-chicken-enchilada-casserole/