Crockpot Chicken Enchiladas Casserole (Printable Version)
# What You’ll Need:
01 -
1 ½ lbs boneless skinless chicken breast
02 -
2 cups red enchilada sauce
03 -
½ white onion, diced
04 -
1 ½ teaspoon cumin
05 -
1 ½ teaspoon garlic powder
06 -
1 ½ teaspoon chili powder
07 -
½ teaspoon kosher salt
08 -
1 can black beans, drained and rinsed
09 -
7-8 small corn tortillas, cut into squares (5-inch tortillas)
10 -
½-1 cup shredded Mexican blend cheese, optional
11 -
Optional toppings: chopped cilantro, avocado, or sour cream
# Steps to Follow:
01 -
Add the whole chicken breasts, red enchilada sauce, diced onion, cumin, garlic powder, chili powder, and salt to the crockpot. Set the crockpot to either low for 6 hours or high for 4 hours depending on available time.
02 -
Once the chicken is cooked, use two forks to shred it into small pieces. Add the black beans and cut corn tortillas to the crockpot and mix until combined.
03 -
If desired, sprinkle shredded cheese in an even layer on top of the enchilada mixture. Set the crockpot to low heat and cover with the lid. Cook for an additional 15-30 minutes, or until the cheese is melted.
04 -
Serve the enchilada casserole with optional toppings such as sour cream, avocado, or fresh cilantro.
# Additional Notes:
01 -
If using frozen chicken breasts, you may need to increase the spices to maintain flavor due to released water.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the microwave.
03 -
Ensure tortillas and enchilada sauce used are gluten-free to maintain the dish's gluten-free status.
04 -
Omit cheese for a dairy-free option. This dish is not vegetarian or vegan.