Description
A delicious and easy casserole that combines tender chicken, zesty enchilada sauce, and gooey cheese, all made in a slow cooker.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (GF if needed)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (GF if needed)
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese
- Fresh cilantro for garnish
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Pour enchilada sauce, tomatoes, green chiles, and taco seasoning over the chicken.
- Add black beans and corn; stir gently.
- Layer tortilla strips on top.
- Top with shredded cheese and cream cheese if using.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred chicken before serving; garnish with cilantro.
Notes
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Casserole
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot Chicken Enchilada Casserole