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Crockpot Chicken Enchilada Casserole

Crockpot Chicken Enchilada Casserole for Cozy Family Nights

This Crockpot Chicken Enchilada Casserole is an easy, gluten-free dish perfect for busy nights, combining tender chicken, enchilada sauce, and gooey 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
  • 3 cups boneless, skinless chicken breasts can substitute with ground turkey or beef
  • 2 cups enchilada sauce gluten-free option available
  • 2 cups shredded cheese dairy-free cheese for vegan
  • 1 can black or pinto beans or extra veggies like zucchini or bell peppers
  • 8 pieces corn or gluten-free tortillas
  • 2 teaspoons smoked paprika
  • 2 teaspoons taco seasoning
For Serving
  • 1 bunch fresh cilantro for garnish
  • 1 cup sour cream or Greek yogurt
  • 1 medium avocado sliced

Equipment

  • Slow Cooker
  • Air Fryer

Method
 

Step-by-Step Instructions
  1. Grease your slow cooker with a light coating of cooking spray. Layer tortillas, then add half the chicken, black or pinto beans, enchilada sauce, and shredded cheese. Repeat layers, finishing with tortillas and cheese on top.
  2. Cover the slow cooker with the lid and set it to cook on low for 5 hours.
  3. For a crispy top, transfer to an air fryer-safe dish after cooking, preheat the air fryer, and cook at 400°F for 5-8 minutes until golden.
  4. Let the casserole cool for a few minutes before serving. Garnish with cilantro, and add sour cream or avocado slices.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

This casserole can be made ahead for convenient meal prep and is customizable based on taste preferences.

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