Description

This Slow Cooker Chicken Enchilada Casserole is a comforting, flavorful dish perfect for effortless weeknight dinners. Tender chicken breasts cook slowly with enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning, then get mixed with black beans, sweet corn, and cheese. Gluten-free tortillas add texture, all topped with melted cheese and optional cream cheese for extra creaminess. Finished with fresh cilantro, this hearty casserole is ideal for busy cooks seeking a delicious, hands-off meal.

Ingredients

Scale

Protein and Base

2 lbs boneless, skinless chicken breasts

Sauces and Flavorings

2 cups red enchilada sauce
1 can (14.5 oz) fire-roasted tomatoes
1 can (4 oz) diced green chiles
1 packet taco seasoning

Vegetables and Mix-ins

1 can (15 oz) black beans, drained and rinsed
1 cup sweet corn kernels

Other Ingredients

6 gluten-free tortillas or corn tortillas, sliced into strips
2 cups shredded Mexican cheese blend
Optional: 8 oz cream cheese for extra creaminess
Fresh cilantro for garnish

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Instructions

Prepare slow cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking and make cleanup easier.
Add chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker in an even layer.
Mix sauce ingredients: Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning over the chicken. Stir gently to distribute the ingredients around the chicken.
Cook chicken: Cover the slow cooker and cook on High for 3 to 4 hours or on Low/Medium heat for 4 to 6 hours. You can extend the cooking time on Low up to 6 to 8 hours if needed, until the chicken is fully cooked and tender.
Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them finely using two forks.
Return shredded chicken: Place the shredded chicken back into the slow cooker with the cooking liquids to absorb more flavor.
Add mix-ins: Stir in half of the shredded Mexican cheese blend along with the drained black beans and sweet corn kernels, mixing thoroughly.
Add tortillas: Fold in the sliced gluten-free or corn tortillas gently, evenly distributing them without breaking up the layers too much.
Top with remaining cheese: Sprinkle the rest of the shredded cheese evenly over the casserole mixture.
Final cook: Cover the slow cooker again and cook for an additional 20 to 30 minutes, or until the cheese is fully melted and the casserole is heated through.
Add cream cheese (optional): If using, add the cream cheese during this final cooking step to incorporate extra creaminess into the dish.
Garnish and serve: Once cooking is complete, garnish the casserole with freshly chopped cilantro and serve warm.

Notes

Using gluten-free tortillas makes this casserole suitable for gluten-sensitive diets.
You can prepare this dish a day ahead; simply refrigerate and reheat before serving.
Feel free to substitute black beans for pinto or kidney beans based on preference.
To make it spicier, add jalapeños or use a spicy enchilada sauce.
Adding cream cheese is optional but adds a wonderful creamy texture to the casserole.