Crockpot Chicken Enchiladas Casserole
A comforting and easy slow-cooked Chicken Enchiladas Casserole infused with spices and wholesome ingredients, perfect for busy days or family dinners.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce
- 14.5 ounce can fire roasted tomatoes
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
Instructions
- Add chicken and seasonings to the crockpot. Place the chicken breasts in the slow cooker, along with the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Cook for 240-360 minutes on low or 180-240 minutes on high.
- Shred the chicken and add the rest of the ingredients. After cooking, use two forks to shred the chicken. Then, mix in half of the shredded cheese, black beans, corn, and the tortilla wedges. Top everything with the remaining cheese and cover. Cook for an additional 20-30 minutes or until the cheese is melted.
Notes
Serve warm with toppings like sour cream, avocado, and fresh cilantro. Great for leftovers, which taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 33g
- Cholesterol: 80mg
Find it online: https://anymealideas.com/crockpot-chicken-enchiladas-casserole/