Description
A heartwarming chicken enchilada casserole that brings rich, bold flavors and cozy moments to your table.
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 your slow cooker with nonstick spray for effortless cleanup.
- Arrange the chicken breasts in the bottom of the slow cooker, ensuring even cooking.
- Pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine everything.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours until the chicken is tender.
- Once done, remove the chicken and shred it. For a quick method, use a stand mixer with a paddle attachment.
- Return the shredded chicken to the slow cooker, adding half of the shredded cheese, black beans, and corn. Mix well.
- Fold in the sliced tortillas gently, making sure everything is well integrated.
- Top with the remaining cheese, cover, and continue cooking for an additional 20-30 minutes until melted and gooey.
- For an extra tasty twist, stir in cream cheese during the final minutes of cooking.
- Garnish with freshly chopped cilantro, serve warm, and enjoy every comforting bite!
Notes
Adjust spice levels and ingredients based on dietary preferences. Serve with avocado salad or guacamole.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 36g
- Cholesterol: 70mg