Description
Tender crockpot chicken enchiladas made with red enchilada sauce, fire-roasted tomatoes, green chiles, black beans, corn, tortillas, and melted cheese. This easy gluten-free slow cooker casserole serves eight and requires only five minutes of initial preparation.
Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs
- 15 ounces red enchilada sauce, certified gluten-free when needed
- 14 1/2 ounces fire-roasted diced tomatoes
- 4 1/2 ounces diced green chiles
- 1 1/4 ounces gluten-free taco seasoning
- 15 ounces black beans or pinto beans, drained and rinsed
- 1 cup frozen corn or drained canned corn
- 1 cup shredded Mexican-blend cheese or cheddar cheese, divided
- 6 small corn tortillas, cut into wedges
- Salsa, sour cream, cilantro, jalapeños, avocado, or diced tomatoes for serving, optional
Instructions
- Place the chicken in the slow cooker. Add the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken reaches 165°F and shreds easily.
- Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken into the sauce.
- Add the drained beans, corn, tortilla wedges, and half of the shredded cheese. Stir gently until evenly combined.
- Smooth the top and sprinkle the remaining cheese over the casserole.
- Cover and cook for another 20 to 30 minutes, until the cheese melts and the filling becomes hot.
- Remove the lid and let the casserole rest for 5 minutes before serving with your preferred toppings.
Notes
- Use fully thawed chicken rather than frozen chicken for safe, even slow-cooker cooking.
- Check the enchilada sauce, taco seasoning, tortillas, canned ingredients, and cheese labels when preparing a strictly gluten-free meal.
- Chicken thighs may replace chicken breasts and generally produce a richer, juicier filling.
- Brown ground chicken, turkey, or beef in a skillet before using it in place of whole chicken.
- Store refrigerated leftovers in an airtight container for up to 4 days.
- Freeze the cooled casserole in a freezer-safe container for up to 3 months.
- The casserole thickens as it rests because the tortillas continue absorbing the sauce.
- Prep Time: 5 minutes
- Cook Time: 8 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 311
- Sugar: 6
- Sodium: 1351
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 33
- Fiber: 8
- Protein: 28
- Cholesterol: 69