Go Back
–+ servings
Crockpot Chicken Enchilada Casserole

Savory Crockpot Chicken Enchilada Casserole for Easy Family Meals

This Crockpot Chicken Enchilada Casserole is a comforting, gluten-free meal that requires minimal preparation, perfect for busy weeks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 lbs Chicken breasts can use frozen, adjust cooking time
  • 2 cups Enchilada sauce choose gluten-free if necessary
  • 2 cups Cheese opt for your preferred variety like cheddar or Monterey Jack
  • 1 can Beans (black or pinto) can substitute with additional vegetables
  • 6-8 pieces Tortillas gluten-free tortillas can be used
  • 1 cup Vegetables (optional - bell peppers, zucchini) can replace chicken with more beans for a vegetarian option
  • 1 teaspoon Smoked paprika optional substitution with regular paprika

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Spray the insert of your slow cooker with cooking spray.
  2. Pour a layer of enchilada sauce at the bottom of the slow cooker.
  3. Layer gluten-free tortillas, chicken, beans, and cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
  4. Cover the slow cooker and cook on low heat for 5 hours.
  5. For a crispy top, transfer to an air fryer for a few minutes after cooking.
  6. Let cool slightly before serving, and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 650mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store cooled leftovers in an airtight container for up to 3-4 days in the fridge or freeze portions for 2-3 months.

Tried this recipe?

Let us know how it was!