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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Comfort Made Easy

Enjoy this easy Crockpot Chicken Enchilada Casserole, featuring tender chicken, zesty enchilada sauce, and gooey cheese, perfect for busy weekdays.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 lbs boneless, skinless chicken breasts
  • 2 cups gluten-free enchilada sauce
  • 2 cups cheddar or Monterey Jack cheese shredded
  • 1 can black beans rinsed
  • 8 pieces gluten-free tortillas
  • 1 teaspoon smoked paprika optional
  • 1 cup bell peppers or zucchini diced

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Begin by dicing the chicken into bite-sized pieces and set aside. Rinse the black beans.
  2. Layer gluten-free tortillas at the bottom of the slow cooker. Add half of the chicken, black beans, enchilada sauce, and cheese.
  3. Repeat the layering with the remaining tortillas, chicken, beans, enchilada sauce, and cheese.
  4. Cover and set the slow cooker on low for 5 hours or high for 3 hours until cooked.
  5. Optional: Crisp the top by transferring to an air fryer at 375°F for 5 minutes.
  6. Serve portions garnished with fresh cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

Ensure chicken is boneless and skinless for optimum shredding. Layer evenly to ensure uniform cooking.

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