Crockpot Chicken Enchilada Casserole Recipe
This Crockpot Chicken Enchilada Casserole is a comforting and delicious slow-cooked meal featuring tender chicken breast simmered in a flavorful enchilada sauce with fire-roasted tomatoes, green chiles, and a blend of Mexican cheeses. Layered with black beans, corn, and gluten-free tortillas, it’s an easy, hearty dish perfect for busy weeknights or family dinners. Garnished with fresh cilantro and optionally enriched with cream cheese, this recipe offers a creamy, savory take on traditional enchiladas without the hassle of rolling individual tortillas.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 to 8 servings 1x
- Category: Main Course, Casserole
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken & Sauce
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (GF if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (GF if needed) or homemade substitute
Beans & Vegetables
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
Cheese & Tortillas
- 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
Garnish
- Fresh cilantro for garnish
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot. This will be the protein base for the casserole.
- Mix Sauce Ingredients: In a bowl, combine the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning. Stir well until all ingredients are incorporated evenly.
- Layer Ingredients: Pour half of the sauce mixture over the chicken breasts in the crockpot. Add half of the black beans, corn kernels, and half of the shredded cheese on top. Then layer half of the torn or sliced tortillas over the cheese. Repeat the layering with the remaining sauce, beans, corn, cheese, and tortillas to create distinct layers.
- Add Cream Cheese (Optional): If using cream cheese for extra creaminess, dollop small chunks evenly on top of the final layer before closing the lid.
- Cook the Casserole: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender, and the casserole is bubbling.
- Shred the Chicken: Before serving, shred the chicken directly in the crockpot using two forks to mix it evenly with the sauce and other ingredients.
- Serve and Garnish: Spoon the casserole onto plates and garnish with freshly chopped cilantro. Serve warm and enjoy your hearty enchilada casserole!
Notes
- Use gluten-free enchilada sauce and tortillas to keep this dish gluten-free.
- For a spicier dish, add diced jalapeños or extra diced green chiles.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheat gently in the microwave or oven to maintain moisture and flavor.
- You can substitute chicken thighs for a richer flavor and more tender texture.
- Adding corn tortillas keeps the dish lower in fat compared to flour tortillas.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crockpot, Chicken Enchilada, Casserole, Slow Cooker, Mexican, Gluten Free, Easy Dinner, Comfort Food
