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Crockpot chicken enchilada casserole served in a dish with toppings

Crockpot Chicken Enchilada Casserole

A cozy, one-pot chicken enchilada casserole bursting with zesty flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 590
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce Use gluten-free if needed
  • 1 can (14.5 oz) fire-roasted tomatoes Hunt’s is gluten-free
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning Use gluten-free if needed or homemade substitute
  • 2 cups shredded Mexican cheese blend Or use Monterey Jack or sharp cheddar
  • 1 can (15 oz) black beans Drained and rinsed
  • 1 cup sweet corn kernels Can use frozen or canned
  • 6 pieces gluten-free tortillas or corn tortillas Sliced into strips
  • 8 oz cream cheese Optional for extra creaminess
  • to taste Fresh cilantro For garnish

Method
 

Preparation
  1. Spray your slow cooker with nonstick spray if desired.
  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.
Cooking
  1. Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed.
  2. Once the chicken is tender, remove it from the slow cooker and shred with two forks (or use a stand mixer with the paddle attachment for faster shredding).
  3. Return shredded chicken to the slow cooker.
  4. Stir in half of the shredded cheese, black beans, and corn.
  5. Add the sliced tortillas and gently mix everything together.
  6. Sprinkle the remaining cheese over the top.
  7. Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
  8. If desired, add cream cheese during this final step for extra creaminess.
  9. Garnish with chopped cilantro and serve!

Notes

Store leftovers in the fridge for up to 3-4 days in an airtight container. It can be frozen for up to 3 months. Reheat in the microwave or on the stove.