Description
A cozy and satisfying casserole that’s easy to prepare in a slow cooker, featuring tender chicken, layers of tortillas, beans, and cheese with a spicy enchilada sauce.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 15-ounce can red enchilada sauce
- 14.5-ounce can fire-roasted tomatoes
- 4.5-ounce can green chiles
- 1.25-ounce packet gluten-free taco seasoning
- 15-ounce can black beans, drained
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
- Salt, pepper, and olive oil or broth (optional)
Instructions
- Place the chicken breasts into the bottom of your slow cooker in a single layer.
- Pour the red enchilada sauce over the chicken until it is fully covered.
- Add the fire-roasted tomatoes and green chiles on top, stirring slightly.
- Sprinkle the taco seasoning over everything and give it a gentle stir.
- Cover and cook on low for 4 to 6 hours or high for 3 to 4 hours.
- Use forks or tongs to shred the chicken right in the pot, mixing it into the sauce.
- Stir in half of the cheese, black beans, corn, and tortilla wedges.
- Sprinkle the remaining cheese evenly on top.
- Cover and cook for an additional 20 to 30 minutes until the cheese is melted and bubbly.
- Transfer to an ovenproof dish to broil for 1-2 minutes for a golden top (optional).
- Serve and enjoy with garnishes like cilantro, green onions, or lime.
Notes
For an extra kick, consider adding chopped jalapeño. To make it vegetarian, substitute chicken with sweet potatoes or extra beans.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
Keywords: crockpot, enchiladas, casserole, chicken, easy dinner