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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Cozy Weeknight Dinners

This Crockpot Chicken Enchilada Casserole transforms a hectic weeknight into a flavorful, gluten-free meal. Perfect for any craving!
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 cups enchilada sauce store-bought or homemade
  • 2 cups shredded cheese cheddar or cheese blend
  • 1 can black beans or pinto beans
  • 6 pieces gluten-free tortillas
  • 1 cup bell peppers or zucchini optional
  • 1 teaspoon smoked paprika optional

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by layering the bottom of your slow cooker with gluten-free tortillas, slightly overlapping them.
  2. Place half of your seasoned chicken breasts or thighs evenly over the tortillas.
  3. Pour half of the enchilada sauce over the chicken.
  4. Sprinkle half of the shredded cheese over the chicken and add the black or pinto beans.
  5. Repeat the layering process with the remaining tortillas, chicken, enchilada sauce, cheese, and beans.
  6. Cover the slow cooker with its lid and set it to cook on low for 5 hours.
  7. Optional: Transfer to an air fryer for 10-15 minutes for a crispy top.
  8. Serve warm, garnishing with fresh cilantro or avocado slices if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

This dish is customizable with different proteins and vegetables to suit preferences. Great for meal prep!

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