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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Easy Family Delight

This easy Crockpot Chicken Enchilada Casserole combines tender chicken, zesty enchilada sauce, and gooey cheese into a comforting meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 cut
Course: Dinner
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2-3 pounds Chicken Breast Cooked and shredded
  • 2 cups Enchilada Sauce Store-bought or homemade
  • 2 cups Cheese A mixture of cheddar and Monterey Jack
  • 1 can Beans Black beans or kidney beans
  • 6 Tortillas Gluten-free if needed
  • 1 cup Bell Peppers/Zucchini Optional, chopped
  • 1 teaspoon Smoked Paprika Optional
For Serving
  • 1/2 cup Cilantro Fresh, optional
  • 1 cup Sour Cream Optional

Equipment

  • Slow cooker
  • cutting board
  • Knife

Method
 

Preparation
  1. Begin by shredding cooked chicken breasts using two forks until it's easily pulled apart.
  2. Chop optional vegetables like bell peppers or zucchini into bite-sized pieces.
Layering
  1. In your slow cooker, start layering by placing half of the gluten-free tortillas at the bottom.
  2. Top them with half of the shredded chicken, followed by half of the enchilada sauce, beans, and a generous layer of cheese.
  3. Repeat the layering with the remaining tortillas, chicken, enchilada sauce, beans, and cheese.
Cooking
  1. Cover the slow cooker and set it to low heat for 5 hours.
  2. Check when the cheese is bubbling and slightly golden on top.
Optional Finish
  1. For a crispy top, transfer the casserole to an air fryer for an additional 5-10 minutes at 375°F.
Serving
  1. Once cooked, let it sit for a few minutes before serving.
  2. Top each portion with fresh cilantro and a dollop of sour cream if desired.

Nutrition

Serving: 1cutCalories: 410kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg

Notes

Ensure to layer all ingredients evenly for consistent cooking. Cool down leftovers before refrigerating in airtight containers.

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