Gluten-Free Crockpot Chicken Enchilada Casserole

Make this EASY and delicious Gluten-Free Crockpot Chicken Enchilada Casserole all in one pot!

Learn how to make this easy Gluten-Free Crockpot Chicken Enchilada Casserole using just one pot – your slow cooker or Crockpot – and it’s easy to clean up too! This is the perfect recipe for a busy weeknight and it will be a crowd-pleaser too!

This simple recipe uses a few pantry-style ingredients along with boneless, skinless chicken breast. It’s a great toss-together recipe and it’s ready to eat in just about 4 hours.

What do you need for Crockpot Chicken Enchilada Casserole?

• Boneless Skinless Chicken Breast
• Red Enchilada Sauce
• Taco Seasoning
• Black Beans
• Fiesta Corn
• White Corn Tortillas
• Shredded Mexican Cheese
• Cilantro, Sour Cream, or Tortilla Chips for Serving

How do you make it gluten-free?

To make this gluten-free, simply be sure that all your ingredients are gluten-free and are not cross-contaminated.

For instance, use gluten-free taco seasoning or homemade taco seasoning. We use Mission White Corn Tortillas as well.

The enchilada sauce can be store-bought or homemade too. Each of these ingredients is naturally gluten-free; however, as always check all products before using to be sure there is no cross-contamination as all brands tend to be different.

Tips for Making Crockpot Enchilada Casserole:

We prefer to use a slow cooker liner; however, you can also simply spray the crockpot with nonstick cooking spray.

Once it’s lined or sprayed, add in the chicken breast top with taco seasoning, and then cover with enchilada sauce.

This will be covered and cooked on low for 3-4 hours or until the internal temperature of the chicken reaches 165 degrees F. We have found that if the chicken is fully defrosted, about 3 hours seems to be plenty.

After 3 hours, the chicken will be removed and shredded with 2 forks. A quick tip is you can also place the chicken into the bowl of a stand mixer, use the paddle attachment and it will quickly shred the chicken.

The shredded chicken will be added back to the crockpot along with the drained black beans and corn. Give these a good mix and top with tortillas and make sure that the tortillas are pressed under the liquid.

The entire dish will be coated with shredded cheese.

Once this is done, go ahead and cover for 30 minutes. After 30 minutes, it can be served immediately or you can let it cool for about 5-10 minutes which will thicken it up a bit.

We like to use this to top over tortilla chips or serve alongside tortilla chips.

The consistency will be like a thicker soup, a slotted spoon or large spoon works best for serving.

It’s easy to garnish with fresh cilantro, onion, sour cream, avocado, tomatoes, or salsa. Even a little squirt of lime juice is a great option!

How do you store leftovers?

Leftover casserole can be stored in the refrigerator for up to 4 days in an airtight container.

When ready to serve, place it on a microwave-safe dish and heat it in the microwave for 1-2 minutes.

This feeds a crowd and it’s delicious and easy! Enjoy this simple Gluten-Free Crockpot Chicken Enchilada Casserole!

More Crockpot Recipes:

• 4-Ingredient Slow Cooker Roast Beef Freezer Meal

• 

  Crock Pot Chicken Nachos

• Slow Cooker Huli Huli Chicken (Gluten-Free Optional)

• Gluten-Free Crockpot Chicken Spaghetti (Slow Cooker Recipe)