Crockpot Chicken Enchiladas Casserole
A delicious and easy meal that brings the flavors of traditional enchiladas right to your table, perfect for busy days.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce Hatch organic is gluten-free
- 14.5 ounces fire-roasted tomatoes Hunt's is gluten-free
- 4.5 ounces green chiles
- 1.25 ounces gluten-free taco seasoning packet
- 15 ounces black beans, drained or pinto beans
- 1 cup frozen corn or canned
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas cut into wedges or small gluten-free flour tortillas
Instructions
Preparation
- Add the chicken and seasonings to the crockpot. Place the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning into the slow cooker.
- Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken and add the rest of the ingredients. Using 2 forks, shred the chicken in the crockpot. Then, add half of the shredded cheese, black beans, corn, and tortilla wedges. Top with the remaining cheese and cover the crockpot.
- Cook for an additional 20-30 minutes, or until the cheese is melted.
Notes
Make sure to cut the tortillas into smaller pieces to help them mix well with the other ingredients. For extra flavor, try adding in your favorite vegetables, like bell peppers or onions. If you like it spicy, use a hot taco seasoning or add jalapeños. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Thaw in the fridge overnight before reheating.