Description
Indulge in the savory goodness of Crockpot Chicken Enchilada Casserole. Discover an easy, delicious meal for any night!
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts ()
- 15 ounce red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounce can fire roasted tomatoes (Hunt’s is gluten-free)
- 4.5 ounce green chiles ()
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican or cheddar cheese ( )
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
- Step 1: Add chicken and seasonings to the crockpot. Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
- Step 2: Shred the chicken and add the rest of the ingredients. Using 2 forks, shred the chicken. Add 1/2 of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg