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Crockpot Chicken Enchilada Casserole

Delicious Crockpot Chicken Enchilada Casserole for Busy Nights

This Crockpot Chicken Enchilada Casserole offers a comforting, gluten-free twist on a classic favorite with minimal prep, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Chicken Breast If using frozen, increase cook time slightly.
  • 2 cups Enchilada Sauce Feel free to substitute with your favorite.
  • 2 cups Cheese (shredded cheddar or Mexican blend) Use dairy-free cheese for a gluten-free option.
  • 1 can Beans (black or pinto) Consider adding extra veggies for added nutrition.
  • 6 medium Tortillas Opt for gluten-free tortillas as needed.
  • 1 cup Vegetables (optional, such as bell peppers or zucchini) Boost nutrition and add vibrant colors.
  • 1 teaspoon Smoked Paprika (optional) Regular paprika can be used if needed.
For Serving
  • 1/4 cup Fresh Cilantro A garnish that brightens the dish.
  • 1 cup Sour Cream Yogurt can be a great substitute.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Start by placing the chicken breasts in the slow cooker. If using vegetables like bell peppers or zucchini, chop them into bite-sized pieces and add them along with your choice of beans.
  2. Pour the enchilada sauce evenly over the chicken and vegetables, ensuring all ingredients are coated for rich flavor. If using smoked paprika, sprinkle it on at this stage.
  3. Tear the tortillas into strips and layer them generously over the mixture in the slow cooker. Follow with a sprinkling of shredded cheese on top.
  4. Cover the slow cooker and set it to cook on low for 5 hours or high for 3 hours. Check to ensure the chicken is no longer pink and reaches an internal temperature of 165°F.
  5. Once cooked, garnish with fresh cilantro and a dollop of sour cream before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 38gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Leftovers can be stored in an airtight container for 3-4 days or frozen for 2-3 months. Reheat to an internal temperature of at least 165°F for safety.

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