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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Comfort in Every Bite

Enjoy the comforting and flavorful Crockpot Chicken Enchilada Casserole, a gluten-free delight that's easy to make and sure to please your family.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups shredded chicken rotisserie or poached
  • 2 cups enchilada sauce ensure gluten-free if needed
  • 2 cups cheese use cheddar or Monterey Jack
  • 1 can black beans
  • 6 pieces tortillas gluten-free if needed
Optional Garnishes
  • ¼ cup fresh cilantro chopped
  • 1 cup sour cream

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by shredding your cooked chicken, which will be the heart of your Crockpot Chicken Enchilada Casserole. Aim for bite-sized pieces that can easily blend with the other ingredients.
  2. In your slow cooker, layer a few tortillas at the bottom, cover lightly with shredded chicken, sprinkle beans, pour enchilada sauce, and add a handful of cheese.
  3. Continue layering with more tortillas, followed by chicken, beans, enchilada sauce, and cheese, ending with a final layer of cheese on top.
  4. Cover the slow cooker and cook on low for approximately 5 hours until the cheese is bubbly and slightly golden.
  5. Once cooked, remove the lid and garnish with fresh cilantro and sour cream if desired. Serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 850mgPotassium: 600mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

This dish is great for meal prep and can be assembled ahead of time. Store leftovers in an airtight container.

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