Description
A comforting slow-cooked chicken enchiladas casserole layered with rich flavors and melted cheese, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts
- 1 (15-ounce) can red enchilada sauce
- 1 (14.5-ounce) can fire-roasted tomatoes
- 1 (4.5-ounce) can green chiles
- 1.25-ounce packet gluten-free taco seasoning
- 1 (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)
- 1 small diced onion (optional)
- 2 cloves minced garlic (optional)
- Fresh cilantro and lime (for serving)
Instructions
- Place the chicken breasts in the bottom of the slow cooker and season with salt and pepper.
- Pour the red enchilada sauce over the chicken until fully covered.
- Add the fire-roasted tomatoes and green chiles on top, stirring slightly.
- Sprinkle the gluten-free taco seasoning over everything and give a gentle stir.
- Cover and cook on low for 4 to 6 hours or high for 3 to 4 hours, until the chicken shreds easily.
- Shred the chicken in the pot and mix with the sauce.
- Stir in half of the cheese, black beans, corn, and tortilla wedges.
- Top with remaining cheese and cook for an additional 20 to 30 minutes until cheese is melted.
- For a crispy top, transfer to an ovenproof dish and broil for 1 to 2 minutes.
- Serve with garnishes like cilantro, green onions, or lime.
Notes
Serve with sides like cilantro-lime rice or a crisp green salad. This casserole holds well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken casserole, slow cooker, enchiladas, Mexican, comfort food