Crockpot Chicken Enchilada Casserole 

This Crockpot Chicken Enchilada Casserole is a hands off, flavorful dish that combines the classic tastes of enchiladas with the convenience of a slow cooker. It's perfect for busy weeknights, offering a comforting meal that's both gluten free and customizable to suit your taste preferences.

Full Recipe:

Ingredients

• Boneless, skinless chicken breasts

• Red enchilada sauce (ensure it's gluten free)

• Fire-roasted tomatoes

• Green chiles

• Taco seasoning (store-bought or homemade)

• Shredded Mexican cheese (or Monterey Jack, sharp cheddar)

• Black beans or pinto beans

• Sweet corn

• Gluten-free tortillas or corn tortillas

• Cream cheese (optional, for added creaminess)

Directions

1. Prepare the Slow Cooker: Spray the bottom of your slow cooker with cooking spray.

2. Layer Ingredients: Place the chicken breasts at the bottom. Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and sprinkle the taco seasoning over the top. Stir gently to combine.

3. Cook: Cover and cook on high for 3–4 hours or on low for 4–6 hours. For longer cooking, it can go up to 6–8 hours on low without compromising texture.

4. Shred Chicken: Once the chicken is tender, remove it and shred using two forks or a stand mixer with a paddle attachment. Return the shredded chicken to the slow cooker.

5. Add Cheese and Mix: Stir in half of the shredded cheese until melted and well incorporated.

6. Add Beans and Corn: Mix in the black beans and sweet corn.

7. Layer Tortillas: If using gluten-free or corn tortillas, layer them on top.

8. Final Cheese Layer: Sprinkle the remaining cheese over the top.

9. Final Cook: Cover and cook on low for an additional 20–30 minutes, until the cheese is melted and the casserole is heated through.

10. Optional Creaminess: For a creamier texture, stir in a block of cream cheese during the final cooking step.

Nutritional Information (per serving)

• Calories: Approximately 398 kcal

• Protein: 32 g

• Carbohydrates: 24 g

• Fat: 19 g

• Saturated Fat: 10 g

• Cholesterol: 99 mg

• Sodium: 1446 mg

• Potassium: 422 mg

• Fiber: 4 g

• Sugar: 7 g

• Vitamin A: 1165 IU

• Vitamin C: 3 mg

• Calcium: 343 mg

• Iron: 2 mg