Description
A flavorful chicken enchilada casserole that brings families together, perfect for gatherings and easy cooking in the slow cooker.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free, if needed)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free, if needed)
- 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Begin by prepping your slow cooker—lightly spray the inside with nonstick cooking spray.
- Layer the chicken breasts on the bottom of the slow cooker.
- Pour in the enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle in the taco seasoning. Stir gently until well combined.
- Cover the slow cooker and cook on High for 3-4 hours or on Low for 4-6 hours, until the chicken is tender.
- Once the chicken is fork-tender, shred it in the cooker and return it to the pot.
- Stir in half of the shredded cheese, black beans, corn, and sliced tortillas until evenly coated.
- Top with remaining cheese, cover, and cook for an additional 20-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro just before serving.
Notes
To ensure even cooking, layer ingredients properly and consider adding cream cheese for extra richness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 80mg