Crockpot Chicken Enchiladas Casserole

1.5 pounds boneless skinless chicken breasts (✅)

15 ounce red enchilada sauce (✅Hatch organic is gluten-free)

14.5 ounce can fire roasted tomatoes (✅Hunt's is gluten-free)

4.5 ounce green chiles (✅)

1.25 ounce gluten-free taco seasoning packet

15 ounce can black beans, drained (or pinto beans)

1 cup frozen corn (or canned)

1 cup shredded Mexican or cheddar cheese (✅ )

6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)

Add chicken and seasonings to the crockpot. Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
⭐️Shred the chicken and add the rest of the ingredients. Using 2 forks, shred the chicken. Add ½ of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h