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!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 8 serving

Calories: 505 kcal per serving

Ingredients

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.
Top with taco seasoning and enchilada sauce, evenly over the chicken.
Cover and cook on LOW for 3-4 hours, until the internal temperature of the chicken reaches at least 165°F.
Once this is reached, carefully remove the chicken and place in a large bowl and use 2 forks to shred the chicken.
Once shredded, place the chicken back into the crockpot.
Mix in the black beans and corn.
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.
Top the entire dish with shredded cheese.
Cover and cook on LOW for 30 minutes.
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.