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–+ servings
Crockpot Chicken Enchilada Casserole

Melt-in-Your-Mouth Crockpot Chicken Enchilada Casserole

This comforting Crockpot Chicken Enchilada Casserole is a satisfying and simple meal, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2-3 pieces boneless, skinless chicken breasts can use frozen chicken
  • 1 cup gluten-free enchilada sauce
  • 2 cups shredded cheese your favorite melty cheese
  • 1 can black beans drained
  • 6 pieces gluten-free tortillas torn to fit
Optional Add-Ins
  • 1 cup diced vegetables (e.g., bell peppers, zucchini) customize according to preferences
  • 1 teaspoon smoked paprika optional for flavor
For Serving
  • 1/4 cup fresh cilantro for garnish
  • 1/2 cup sour cream for serving

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Place the chicken breasts in the bottom of the slow cooker.
  2. Layer the Ingredients: Pour enchilada sauce over the chicken, then add tortillas, beans, and cheese.
  3. Add Optional Vegetables: Add any vegetables on top of the cheese.
  4. Repeat the Layers: Continue layering with sauce, tortillas, beans, and cheese.
  5. Set the Slow Cooker: Cover and cook on low for 5 hours.
  6. Check for Doneness: Ensure chicken reaches 165°F and cheese is bubbly.
  7. Serve and Garnish: Serve portions topped with cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This casserole is customizable; feel free to experiment with different ingredients and flavors for a unique dish.

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