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Crockpot Chicken Enchilada Casserole

This comforting casserole combines tender pulled chicken, enchilada sauce, and melted cheese, making it a perfect meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts
  • 15 ounce red enchilada sauce Hatch organic is gluten-free
  • 14.5 ounce can fire roasted tomatoes Hunt's is gluten-free
  • 4.5 ounce green chiles
  • 1.25 ounce gluten-free taco seasoning packet
  • 15 ounce can black beans, drained or pinto beans
  • 1 cup frozen corn or canned
  • 1 cup shredded Mexican or cheddar cheese
  • 6 small corn tortillas, cut into wedges or small gluten-free flour tortillas

Method
 

Cooking
  1. Start by adding the chicken breasts into the crockpot. Pour over the enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle the taco seasoning on top.
  2. Cover the crockpot and cook on low for 4-6 hours or on high for 3-4 hours.
  3. Once the chicken is tender, use two forks to shred the chicken directly in the pot. Mix in half of the shredded cheese, black beans, corn, and tortilla wedges.
  4. Top with the remaining cheese, then cover and cook for an additional 20-30 minutes. Wait until the cheese is fully melted and bubbly.

Notes

To keep leftovers fresh, allow the casserole to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To freeze, portion into freezer-safe containers.