Description
A hearty and flavorful chicken enchilada casserole made in a slow cooker, perfect for busy weekdays and meal prep. This gluten-free recipe combines tender shredded chicken, savory enchilada sauce, fire-roasted tomatoes, beans, corn, and cheese layered with gluten-free tortillas for a comforting Mexican-inspired meal.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning
- 2 cups shredded Mexican cheese blend
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels
- 6 gluten-free tortillas or corn tortillas, sliced into strips
Optional Ingredients
- 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Instructions
- Prepare Slow Cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and ease cleanup.
- Add Chicken and Sauces: Place chicken breasts in the bottom of the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle taco seasoning over the top. Stir gently to combine ingredients evenly without breaking up the chicken.
- Cook Chicken: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. If necessary, you can extend cooking to 6-8 hours on Low. The chicken should become tender and fully cooked through.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks until finely pulled apart.
- Combine Ingredients: Return the shredded chicken to the slow cooker. Stir in half of the shredded Mexican cheese blend, black beans, and sweet corn kernels, mixing everything well.
- Add Tortillas: Add the sliced gluten-free tortillas to the slow cooker and gently fold them into the mixture so they are evenly distributed.
- Add Remaining Cheese and Optional Cream Cheese: Sprinkle the remaining shredded cheese evenly over the top. If using, distribute cream cheese in small dollops over the casserole at this stage for extra creaminess.
- Final Cooking: Cover and cook for an additional 20-30 minutes until the cheese is fully melted and the casserole is hot throughout.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro, and serve hot. Optional sides like salad or avocado slices complement the dish well.
Notes
- For added flavor, serve with a fresh side salad or slices of ripe avocado.
- Garnish with fresh cilantro or a dollop of sour cream to enhance taste and presentation.
- If you prefer a creamier casserole, adding cream cheese during the final cooking step is recommended.
- Ensure tortillas used are gluten-free if catering to gluten-sensitive individuals.
- Adjust cooking times depending on your slow cooker’s heat setting and chicken thickness for best results.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
