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Gluten-Free Crockpot Chicken Enchilada Casserole
Gluten-Free Crockpot Chicken Enchilada Casserole uses pantry style ingredient to make a delicious casserole, perfect with tortilla chips!
Ingredients
Instructions
- Step 1
Using a 6-quart slow cooker, either use a crockpot liner or coat the pot with nonstick cooking spray, then place the chicken in the bottom of the pot.
- Step 2
Top with taco seasoning and enchilada sauce, evenly over the chicken.
- Step 3
Cover and cook on LOW for 3-4 hours, until the internal temperature of the chicken reaches at least 165°F.
- Step 4
Once this is reached, carefully remove the chicken and place in a large bowl and use 2 forks to shred the chicken.
- Step 5
Once shredded, place the chicken back into the crockpot.
- Step 6
Mix in the black beans and corn.
- Step 7
Cut the white corn tortillas into strips and place on top of the chicken mixture, carefully press down so the tortilla are covered with the liquid.
- Step 8
Top the entire dish with shredded cheese.
- Step 9
Cover and cook on LOW for 30 minutes.
- Step 10
Carefully remove the lid and serve topped over tortilla chips with toppings of choice. If you want it to thicken some, let it cool for 5-10 minutes before serving.
Tips & Tricks
Per serving
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