Description
This hearty Chicken Enchilada Casserole is a flavorful, slow-cooked dish combining tender shredded chicken, enchilada sauce, fire-roasted tomatoes, and a blend of Mexican cheese. Layered with black beans, sweet corn, and tortilla strips, it offers a deliciously creamy and cheesy meal perfect for family dinners. The slow cooker method ensures easy preparation and tender results without fuss.
Ingredients
Chicken and Sauce
- 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
Cheese and Add-ins
- 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 for extra creaminess
Garnish
- Fresh cilantro for garnish
Instructions
- Prepare Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and facilitate easy cleanup.
- Place Chicken: Put the 2 lbs boneless, skinless chicken breasts at the bottom of the slow cooker, serving as the base for the casserole.
- Add Sauces and Seasoning: Pour in 2 cups enchilada sauce, 1 can fire-roasted tomatoes, 1 can diced green chiles, and sprinkle the taco seasoning packet over the chicken. Stir gently to combine flavors.
- Cook Chicken: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. For extended timing, cook on Low for 6-8 hours until chicken is tender.
- Shred Chicken: Remove the cooked chicken and shred it using two forks to create bite-sized pieces for the casserole.
- Return Chicken: Place the shredded chicken back into the slow cooker, integrating with remaining ingredients.
- Add Cheese, Beans, and Corn: Stir in half of the shredded Mexican cheese blend, black beans (drained and rinsed), and sweet corn kernels to add texture and flavor layers.
- Add Tortillas: Incorporate the sliced gluten-free or corn tortilla strips gently, mixing everything together to combine evenly.
- Top with Cheese: Sprinkle the remaining shredded cheese blend evenly over the top to create a melted cheesy topping.
- Final Cook: Cover and cook an additional 20-30 minutes until the cheese melts completely and the casserole is heated through.
- Add Cream Cheese (Optional): For extra creaminess, add 8 oz cream cheese during the last cooking step and stir to combine thoroughly.
- Garnish and Serve: Finish by garnishing with fresh chopped cilantro and serve hot for a comforting meal.
Notes
- You can use either gluten-free or regular corn tortillas based on dietary preferences.
- Cooking times may vary depending on your slow cooker model; check chicken tenderness before shredding.
- Adding cream cheese is optional but gives the casserole a richer, creamier texture.
- This dish can be prepared ahead; refrigerate cooked casserole and reheat before serving.
- Leftovers keep well in the refrigerator for 3-4 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican