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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole
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Experience the warm embrace of comfort food with this delicious Crockpot Chicken Enchilada Casserole. Perfect for busy weeknights and family gatherings, this easy-to-make dish combines tender shredded chicken, zesty enchilada sauce, and a medley of flavorful ingredients that will delight everyone at the dinner table. With minimal prep time and the convenience of a slow cooker, you can come home to a mouthwatering aroma that fills your kitchen with the essence of Mexican-inspired cuisine. Customize it to suit your family’s tastes, enjoy leftovers for lunch, or serve it with your favorite sides for an unforgettable meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning
  • 2 cups shredded Mexican cheese blend
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 6 gluten-free tortillas, sliced into strips
  • Optional: 8 oz cream cheese for extra creaminess
  • Fresh cilantro for garnish

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Layer chicken breasts at the bottom, then add enchilada sauce, tomatoes, green chiles, and taco seasoning. Stir gently to combine.
  3. Cover and cook on High for 3-4 hours or Low for 4-6 hours until chicken is tender.
  4. Shred the chicken using two forks and return it to the slow cooker.
  5. Mix in half of the cheese along with black beans and corn.
  6. Gently fold in sliced tortillas.
  7. Top with remaining cheese and cook on Low for an additional 20-30 minutes until heated through.
  8. For extra creaminess, add cream cheese during the final cooking time.
  9. Garnish with fresh cilantro before serving.

Nutrition

Find it online: https://kitchenmealtips.com/crockpot-chicken-enchilada-casserole/