Comforting Crockpot Chicken Enchilada Casserole for Easy Weeknights

This Crockpot Chicken Enchilada Casserole is an easy, gluten-free meal that combines tender chicken, zesty enchilada sauce, and layers of gooey cheese, perfect for busy weeknights.

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Prep Time 15

Cook Time 5

Total Time 5 15

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 lbs boneless, skinless chicken breasts
2 cups gluten-free enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can black beans or pinto beans
6 pieces gluten-free tortillas cut into strips

For Spice and Flavor

1 teaspoon cumin
1 teaspoon smoked paprika

For Extra Nutrition (Optional)

1 cup chopped bell peppers optional
1 cup zucchini sliced, optional

Equipment

Crockpot

Method

Layering Instructions

Grease your crockpot with cooking spray or olive oil to prevent sticking.
Place a layer of chicken at the bottom and pour half of the enchilada sauce over it.
Sprinkle in your beans and layer the tortilla strips on top.
Repeat the layering with the remaining chicken, enchilada sauce, beans, and tortillas.
Top the casserole generously with cheddar and Monterey Jack cheese.
Cover and cook on low for about 5 hours, until chicken is tender and cheese is bubbly.
Optional: Crisp the top layer in an air fryer for a few minutes to enhance texture.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Customize by swapping chicken for beans or adding extra veggies as desired. Avoid overcooking to maintain chicken's texture. When reheating, prefer air fryer or oven for the best results.

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