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–+ servings
Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: A Cozy Family Favorite

This Crockpot Chicken Enchilada Casserole is a hearty and gluten-free dish perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces Chicken Breasts or thighs for extra moisture
  • 2 cups Red Enchilada Sauce gluten-free brand recommended
  • 1 can Fire-Roasted Tomatoes
  • 1 can Diced Green Chiles or roasted green chiles for extra smokiness
  • 1 packet Taco Seasoning consider homemade for personalization
  • 2 cups Shredded Cheese Blend Monterey Jack or sharp cheddar
  • 1 can Black Beans can be swapped for pinto beans
  • 1 cup Sweet Corn or leave it out
  • 10 pieces Gluten-Free Tortillas or corn tortillas
  • 4 oz Cream Cheese optional for extra creaminess
  • Fresh Cilantro for garnish

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. Prepare the slow cooker by spraying it with nonstick spray.
  2. Layer the chicken breasts evenly at the bottom of the slow cooker.
  3. Add red enchilada sauce, fire-roasted tomatoes, diced green chiles, and taco seasoning over the chicken.
  4. Cover and set the slow cooker to cook on High for 3-4 hours or Low for 4-6 hours.
  5. Once cooked, shred the chicken using forks and return it to the pot.
  6. Mix in half of the shredded cheese, black beans, and sweet corn.
  7. Layer gluten-free tortillas on top of the mixture and gently mix.
  8. Sprinkle the remaining shredded cheese on top.
  9. Cover and cook on High for an additional 20-30 minutes until cheese is melted.
  10. If desired, add cream cheese in the last few minutes for extra creaminess.
  11. Garnish with fresh cilantro and serve.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

For variations, adjust the spice level with the enchilada sauce or add jalapeños. Store leftovers for 3-4 days and freeze for longer storage.

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