Crockpot Chicken Enchiladas Casserole

Created on October 13th, 2025 at 05:52 pm

Cozy, Cheesy, Crockpot Comfort

Fall evenings call for soul-warming dinners—and this Crockpot Chicken Enchiladas Casserole is the kind of meal that practically makes itself. Packed with tender shredded chicken, bold enchilada flavors, hearty beans, sweet corn, and gooey melted cheese, this dish comes together in layers of pure comfort. Simply toss your ingredients into the slow cooker, let the flavors mingle all day, and return to a ready-to-serve meal that’ll thrill the whole family. Gluten-free and low-fuss, it’s the kind of one-pot recipe that keeps dinnertime easy and cleanup minimal. You’ll want to bookmark this one for your weekly rotation.

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🌟 Why You’ll Love This Recipe

If your weeknights are packed and your energy is limited, this meal is your new go-to. You’ll love how it delivers full-on flavor with barely any effort. The enchilada sauce soaks into the chicken for bold bites, the melted cheese gives a satisfying finish, and the corn tortillas tie it all together. It’s budget-friendly, kid-approved, and perfect for meal prep. Make it once, and your family will ask for it again and again!

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⏱️ Time Breakdown

• Prep Time: 5 minutes
• Cook Time: 8 hours (slow cooker)
• Total Time: 8 hours 5 minutes
• Servings: 8

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📝 Ingredients List

• 1.5 lbs boneless skinless chicken breasts
• 15 oz red enchilada sauce (check for gluten-free)
• 14.5 oz can fire-roasted tomatoes
• 4.5 oz can green chiles
• 1.25 oz gluten-free taco seasoning packet
• 15 oz can black beans, drained
• 1 cup frozen or canned corn
• 1 cup shredded Mexican or cheddar cheese
• 6 small corn tortillas, cut into wedges

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

• Slow cooker
• Measuring cups and spoons
• 2 forks
• Sharp knife
• Cutting board
• Mixing bowl (optional)

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👩‍🍳 Step-by-Step Instructions

1. Add to Crockpot – Place chicken breasts, enchilada sauce, tomatoes, green chiles, and taco seasoning into the slow cooker.
2. Cook – Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours.
3. Shred Chicken – Using 2 forks, shred the chicken directly in the slow cooker.
4. Mix It In – Stir in black beans, corn, tortilla wedges, and half the cheese.
5. Top & Finish – Sprinkle remaining cheese over the top. Recover and cook for 20–30 minutes until the cheese melts beautifully.
6. Serve & Enjoy – Dish it up hot and cheesy! 🧀🍴

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💡 Pro Tips

• Storage: Keeps in the fridge up to 4 days. Reheats well!
• Substitutions: Use pinto beans instead of black beans for a milder flavor.
• Make It Spicy: Add a dash of cayenne or hot sauce for extra kick.
• Serving Idea: Garnish with fresh cilantro, diced avocado, or a dollop of sour cream.

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✨ It’s Your Turn to Cook

This slow cooker enchilada casserole is a winning mix of simplicity and savory flavor. Whether you’re feeding a busy household or planning your weekly meal prep, it’s got everything: comfort, color, and crave-worthy texture. Let the slow cooker handle the heavy lifting while you enjoy more of your day. Try it once, and it might just become your most-requested family dinner.

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	311	28g	33g	8g	8g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.