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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole: Easy Comfort for All!

A gluten-free, easy Crockpot Chicken Enchilada Casserole for busy weeknights, featuring chicken, enchilada sauce, and cheese.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pounds chicken chopped into bite-sized pieces
  • 2 cups enchilada sauce gluten-free
  • 2 cups cheese shredded, can be dairy-free
  • 1 can beans e.g., black or pinto beans
  • 6 large tortillas gluten-free if needed
Optional Add-Ins
  • 1 cup vegetables e.g., bell peppers, zucchini
  • 1 teaspoon smoked paprika optional for extra flavor

Equipment

  • Crockpot
  • Knife
  • Cutting Board
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Prepare the ingredients by chopping chicken and dicing any vegetables.
  2. Layer half of the tortillas on the bottom of the crockpot, add half of the chicken, enchilada sauce, beans, and cheese. Repeat layers.
  3. Cover the crockpot and cook on low for 5 hours or high for 3 hours.
  4. Optionally, transfer to an air fryer at 350°F for 3-5 minutes for a crispy top.
  5. Serve warm, garnished with cilantro and sour cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This casserole can be made ahead and stored in the fridge for 3-4 days or frozen for 2-3 months. Reheat as needed.

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