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Crockpot Chicken Enchilada Casserole

Savor the Comfort of Crockpot Chicken Enchilada Casserole

This gluten-free Crockpot Chicken Enchilada Casserole combines tender chicken, zesty enchilada sauce, and gooey cheese into a comforting dish that everyone will love.
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Prep Time 15 minutes
Cook Time 5 hours
Cooling Time 10 minutes
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast thawed or frozen
For the Sauce
  • 2 cups Enchilada Sauce gluten-free
For the Cheese
  • 2 cups Cheddar Cheese or Monterey Jack
For the Beans
  • 1 can Black Beans optional, can substitute pinto beans
For the Tortillas
  • 8 pieces Corn Tortillas gluten-free
For Extra Flavor
  • 1 cup Bell Peppers optional
  • 1 teaspoon Smoked Paprika

Equipment

  • Slow Cooker
  • Air fryer
  • Broiler

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Place thawed or frozen chicken breasts at the bottom of the slow cooker.
  2. Layer Ingredients: Pour enchilada sauce over chicken, layer with tortillas, black beans, and cheese, repeating until all ingredients are used.
  3. Cook: Cover and cook on low for 5 hours or high for 2.5 hours.
  4. Crisp the Top: Transfer casserole to an air fryer or broiler for an additional 5 minutes for a crispy finish.
  5. Serve: Garnish with cilantro and serve hot, optionally with a side salad or avocado.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Ensure all ingredients are gluten-free as needed. Experiment with spices for added heat.

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