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Slow Cooker Chicken Enchilada Casserole Recipe

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4.4 from 3 reviews

  • Author: Chef
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Chicken Enchilada Casserole is a hearty and flavorful slow cooker meal featuring tender shredded chicken simmered in a rich enchilada sauce with fire-roasted tomatoes, green chiles, and taco seasoning. Layered with black beans, corn, gluten-free tortillas, and melted Mexican cheese blend, this casserole combines traditional enchilada flavors in an easy-to-make, comforting dish perfect for a family meal. Optionally finished with cream cheese for extra creaminess and garnished with fresh cilantro.

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

Mix-ins

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 6 gluten-free tortillas or corn tortillas, sliced into strips

Cheese and Garnish

  • 2 cups shredded Mexican cheese blend
  • Optional: 8 oz cream cheese for extra creaminess
  • Fresh cilantro for garnish

Instructions

  1. Prepare slow cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and make cleanup easier.
  2. Add chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker in an even layer.
  3. Mix sauce ingredients: Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning over the chicken. Stir gently to combine the ingredients around the chicken.
  4. Cook chicken: Cover the slow cooker and cook on High for 3 to 4 hours or on Low/Medium heat for 4 to 6 hours. You can extend the cooking time on Low up to 6 to 8 hours if necessary, until the chicken is fully cooked and tender.
  5. Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks until finely pulled.
  6. Return shredded chicken: Place the shredded chicken back into the slow cooker with the cooking liquids.
  7. Add mix-ins: Stir in half of the shredded Mexican cheese blend along with the drained black beans and sweet corn kernels, mixing thoroughly to incorporate all ingredients.
  8. Add tortillas: Fold in the sliced gluten-free or corn tortillas gently, distributing them evenly without breaking up the layers too much.
  9. Top with remaining cheese: Sprinkle the rest of the shredded cheese evenly over the top of the casserole mixture.
  10. Final cook: Cover the slow cooker again and cook for an additional 20 to 30 minutes, or until the cheese is fully melted and the casserole is heated through.
  11. Add cream cheese (optional): If using, add the cream cheese during this final cooking step to incorporate extra creaminess into the dish.
  12. Garnish and serve: Once cooking is complete, garnish the casserole with freshly chopped cilantro and serve warm.

Notes

  • You can substitute chicken thighs for chicken breasts if preferred for a juicier texture.
  • Use gluten-free tortillas to keep the casserole gluten-free and suitable for those with gluten sensitivities.
  • For extra heat, add diced jalapeños or use a spicy enchilada sauce.
  • Cream cheese is optional but adds a delicious, creamy texture to the casserole.
  • Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://saracooking.com/slow-cooker-chicken-enchilada-casserole-recipe-3/