Print

Print Recipe

A warm and comforting slow cooker casserole featuring tender shredded chicken, layers of soft tortillas, melting cheese, and bold enchilada flavors, perfect for family gatherings and easy meals.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 2 cups red enchilada sauce (choose gluten-free if needed)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 packet taco seasoning (gluten-free if needed) or homemade blend
  • 2 cups shredded Mexican cheese blend (or Monterey Jack, cheddar, or a mix)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (frozen or canned)
  • 6 gluten-free or corn tortillas, sliced into strips
  • Optional: 8 oz cream cheese to boost creaminess
  • Fresh cilantro for garnish

Instructions

  1. Lightly spray the slow cooker insert with nonstick spray.
  2. Place boneless skinless chicken breasts in the bottom of the crockpot in an even layer.
  3. Pour enchilada sauce, fire-roasted tomatoes, and diced green chiles over the chicken; sprinkle taco seasoning on top.
  4. Gently stir the sauce and seasonings to combine without disturbing the chicken too much.
  5. Cover and cook on High for 3–4 hours or Low for 4–6 hours (or Low 6–8 hours for extra-tender chicken).
  6. Remove the chicken when fork-tender and shred with two forks or a stand mixer paddle attachment.
  7. Return the shredded chicken to the crockpot.
  8. Stir in half of the shredded cheese, drained and rinsed black beans, and corn.
  9. Fold tortilla strips into the mixture to distribute evenly.
  10. Sprinkle the remaining cheese over the top, cover, and cook 20–30 minutes until cheese is melted and bubbly.
  11. If using cream cheese, stir it in during the final cooking phase so it melts and incorporates into the casserole.

Notes

Start slow cooking early in the day for tender chicken., Use high-quality sauces and spices for best flavor., Keep slow cooker covered in the final cooking phase for gooey cheese., Taste sauce toward end and adjust seasoning as preferred., Build casserole in clear slow cooker for a layered presentation., Garnish with fresh cilantro or diced avocado before serving., Serve with tortilla chips, green salad with lime vinaigrette, or Mexican rice., Use kitchen scissors to easily slice tortillas into strips., Prep ingredients the night before to save time., Leftovers store refrigerated up to 3 days and freeze well up to 3 months., Reheat leftovers gently with a splash of broth to maintain moisture., For vegan version, substitute chicken with lentils and bell peppers, cheese with cashew cream., Spice level can be adjusted with fresh jalapeños or hot diced chiles., Recipe can be doubled if crockpot capacity allows.

Nutrition

Find it online: https://mamapantry.com/amazing-cozy-crockpot-chicken-enchilada-casserole/