Description
This comforting Chicken Enchilada Casserole features tender chicken, zesty enchilada sauce, and a rich blend of melted cheese, perfect for family gatherings.
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 or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese
- Fresh cilantro for garnish
Instructions
- Spray the slow cooker with nonstick spray to prevent sticking.
- Arrange the chicken breasts evenly on the bottom of the slow cooker.
- Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours.
- Once the chicken is tender, shred it with two forks and return it to the slow cooker.
- Stir in half of the shredded cheese, black beans, and corn.
- Gently fold in the sliced tortillas, ensuring they’re coated in sauce.
- Sprinkle the remaining cheese on top and cook for an additional 20-30 minutes until melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
For extra texture, fry the tortilla strips lightly before adding them to the casserole.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 80mg