Crockpot Chicken Enchilada Casserole

Enjoy a cozy night with this gluten-free Crockpot Chicken Enchilada Casserole that's perfect for busy weeknights.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 lbs Chicken Breasts Frozen works too, just extend cooking time!
1 cup Enchilada Sauce Homemade is recommended for a unique twist.
2 cups Cheese (Shredded) Consider pepper jack for a spicy kick.
1 can Beans (Black or Pinto) Skip for a lighter version or increase for vegetarian option.
6 pieces Tortillas (Gluten-Free) Ensure gluten-free varieties.

For Optional Veggies

Vegetables (e.g., Bell Peppers, Zucchini) Use any fresh produce you have on hand.

For Bonus Flavor

Spices (e.g., Smoked Paprika) Optional but recommended for flavor complexity.

Equipment

Slow Cooker
air fryer

Method

Step-by-Step Instructions

Prep the Chicken: Place the chicken breasts at the bottom of your slow cooker. If using frozen, increase cooking time slightly.
Layer Ingredients: Pour enchilada sauce over chicken, add beans, followed by shredded cheese. Break tortillas into strips and layer on top.
Cooking: Cover and cook on low for 5 hours. Resist the temptation to remove the lid.
Final Touch: Transfer cooked casserole to air fryer for 5-7 minutes at 375°F for a crispy top.
Serve and Garnish: Scoop servings and garnish with fresh cilantro and sour cream. Pair with salad or avocado.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Opt for boneless, skinless chicken breasts for best results. Ensure even ingredient distribution for enhanced flavors and moisture retention.

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