Description
A delightful one-pot crockpot meal with tender shredded chicken, enchilada sauce, cheese, beans, corn, and tortillas — hearty and perfect for busy days.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free if needed)
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free if needed)
- 2 cups shredded Mexican cheese blend (reserve some cheese for topping)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
- 6 pieces gluten-free tortillas or corn tortillas, sliced into strips
- 8 oz cream cheese (optional, for a creamier texture)
- Fresh cilantro, to taste (for garnish)
Instructions
1. Spray the inside of the slow cooker with nonstick cooking spray.
2. Place the chicken breasts in the bottom of the crockpot.
3. Pour the red enchilada sauce over the chicken, then add the fire-roasted tomatoes and diced green chiles.
4. Sprinkle in the taco seasoning and stir to combine, ensuring the chicken is evenly coated.
5. Cover the slow cooker and cook on High for 3 to 4 hours or on Low/Medium for 4 to 6 hours.
6. Once the chicken is cooked, shred it with two forks and return to the slow cooker.
7. Mix in half of the shredded cheese, the rinsed black beans, and the sweet corn.
8. Gently fold in the sliced tortillas.
9. Top with the remaining shredded cheese and cover the slow cooker.
10. Cook on High for an additional 20 to 30 minutes, until the cheese is melted.
11. Serve hot, garnished with fresh cilantro.
12. Optional: Pair with toppings like diced avocados, sour cream, or sliced jalapeños.
Notes
For a creamy texture, add cream cheese midway through cooking. Adjust taco seasoning to taste. Make sure all ingredients are gluten-free if needed, especially tortillas and taco seasoning. This casserole is also great for leftovers and can be frozen for future meals.
Nutrition
- Serving Size: 1 generous portion
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg