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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Cozy Comfort Made Easy

This Crockpot Chicken Enchilada Casserole offers layers of chicken, enchilada sauce, and cheese, perfect for easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 breasts Frozen Chicken Ensure an internal temperature of 165°F.
  • 2 cups Enchilada Sauce Check for gluten-free versions if needed.
  • 1 can Beans Black or pinto beans work well.
  • 2 cups Cheese Any favorite cheese or non-dairy alternative.
  • 8 pieces Tortillas Opt for gluten-free tortillas.
  • 1 cup Vegetables Optional, use fresh veggies like bell peppers or zucchini.
Optional Toppings
  • 1/4 cup Fresh Cilantro Sprinkle for flavor.
  • 1/2 cup Sour Cream Dollop to balance flavors.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Lightly coat the inner pot of your slow cooker with cooking spray.
  2. Layer gluten-free tortillas at the bottom, then add frozen chicken breasts.
  3. Add black or pinto beans, pour enchilada sauce, and sprinkle cheese.
  4. Repeat layers and finish with cheese on top.
  5. Cover and set to high for 3-4 hours or low for 5-6 hours.
  6. For a crispy finish, transfer to an oven at 400°F for 5-10 minutes.
  7. Serve warm topped with fresh cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Freeze for up to 2-3 months.

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