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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Cozy Weeknight Feasts

This Gluten-Free Crockpot Chicken Enchilada Casserole is a comforting dish that delivers big flavor with minimal effort, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 5 hours
Optional Crisping Time 10 minutes
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces chicken breasts Fresh or frozen
  • 2 cups enchilada sauce Homemade or store-bought
  • 2 cups shredded cheese Cheddar or Mexican blend
  • 1 can black beans Drained and rinsed
  • 6 pieces corn tortillas Gluten-free if needed
  • 1 cup vegetables Optional, like bell peppers or zucchini
  • 1 teaspoon smoked paprika For added depth

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by chopping your chicken into bite-sized pieces, and optional vegetables into small cubes.
  2. In your slow cooker, layer tortillas, chicken, beans, enchilada sauce, and cheese, then repeat layers.
  3. Cover and cook on low for approximately 5 hours until bubbly and cheese is melted.
  4. For extra crispiness, transfer to air fryer or broiler for 5-10 minutes.
  5. Serve warm, garnished with cilantro, alongside salad or avocado.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Avoid overcooking to prevent mushy tortillas and dry chicken. For frozen chicken, add an extra hour and ensure safe temperature.

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