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Crockpot Chicken Enchiladas Casserole

Crockpot Chicken Enchiladas Casserole

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If you’re searching for a hassle-free dinner that satisfies, look no further than this Crockpot Chicken Enchiladas Casserole! This hearty, slow-cooked dish combines tender chicken, savory beans, sweet corn, and gooey cheese—all smothered in zesty enchilada sauce. It’s the perfect meal for busy weeknights or family gatherings where you want to impress without spending hours in the kitchen. Simply toss the ingredients into your crockpot and let it work its magic while you go about your day. Your family will adore the bold flavors, and you’ll appreciate how easy it is to prepare.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts
  • 15 ounces red enchilada sauce
  • 14.5 ounces fire roasted tomatoes
  • 4.5 ounces green chiles
  • 1.25 ounces gluten-free taco seasoning
  • 15 ounces black beans (or pinto beans)
  • 1 cup frozen corn (or canned)
  • 1 cup shredded Mexican or cheddar cheese
  • 6 small corn tortillas

Instructions

  1. Place chicken breasts in the crockpot.
  2. Pour in enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle taco seasoning on top.
  3. Set the crockpot to low for 4-6 hours or high for 3-4 hours.
  4. Once cooked, shred chicken directly in the pot using two forks.
  5. Add half of the cheese, black beans, corn, and tortilla wedges; mix well.
  6. Top with remaining cheese and cover; cook for an additional 20-30 minutes until melted and bubbly.

Nutrition