Description
A cozy and flavorful casserole combining chicken, enchilada sauce, and cheese, all cooked in a slow cooker for a hassle-free meal.
Ingredients
Scale
- 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
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese
- Fresh cilantro for garnish
Instructions
- Spray the slow cooker with nonstick spray (optional).
- Place chicken breasts at the bottom of the slow cooker.
- Pour on the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning; stir gently.
- Cover and cook on High for 3-4 hours or Low for 4-6 hours (or up to 8 hours).
- Once chicken is tender, shred it with two forks.
- Return shredded chicken to the slow cooker.
- Stir in half of the shredded cheese, black beans, and corn.
- Add sliced tortillas and mix gently.
- Top with remaining cheese, cover, and cook for an additional 20-30 minutes until cheese is melted.
- Add cream cheese if desired, then garnish with cilantro and serve.
Notes
For added flavor, consider browning the chicken before cooking. This dish can be stored for up to 3-4 days in the refrigerator or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crockpot, enchilada casserole, chicken, easy dinner, family meal