Our crockpot chicken enchiladas are a crockpot meal packed with chicken, beans, corn, and lots of cheese! This gluten-free dinner is easy to assemble in the morning and can cook all day. Before serving, shred the chicken, add the beans, corn, cheese, and tortillas, and dinner is ready!
This one-pot meal is the ultimate recipe for any night of the week. It not only simplifies dinner time, but provides a nutritious and delicious meal for your family. Our recipe for crockpot chicken enchiladas will quickly become a family favorite.
If you enjoy the simplicity of one-pot meals, you have to check out our recipes for Instant Pot Minestrone Soup, Southwest Chicken Chili, and Crockpot Quinoa Chicken!
This chicken crockpot meal makes a regular appearance in our house as it can be prepped in under 5 minutes and uses ingredient staples.
Plus, a single batch is 8 servings making this a great meal prep recipe. We often reheat leftovers the next night as is or turn into an extra cheesy casserole by drizzling Velveeta Cheese Sauce Dip over the top.
Grab your slow cooker, measuring cups and spoons, two forks and ingredients to get started. Then follow the step by step cooking instructions or check out the printable recipe card below!
Equipment
- slow cooker
- measuring cups and spoons
- 2 forks
Ingredients
- 1.5 pounds chicken breasts
- 15 ounce gluten-free red enchilada sauce
- 14.5 ounce can gluten-free fire roasted tomatoes
- 4.5 ounce green chilies
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges
Gluten Free Ingredients
This enchilada recipe was created gluten free by using the ingredients shown above. Always read the labels before purchasing an ingredient to ensure all are gluten-free. Here are ingredients to especially pay close attention to:
- Enchilada sauce – flour is typically added to enchilada sauce as a thickener, Hatch organic is a gluten free brand that doesn’t compromise on flavor. If time allows, you could make enchilada sauce from scratch by checking out our Easy Enchilada recipe.
- Fire roasted tomatoes – gluten containing ingredients can be added to cans depending on the brand – Hunt’s is a tasty gluten-free brand of fire roasted tomatoes.
- Taco seasoning packet – taco packets can be a hidden source of gluten. Search for a gluten free taco packet or make a batch of homemade taco seasoning to use in this recipe and whenever taco seasoning is called for.
- Shredded Mexican cheese – shredded cheese is often coated with taco seasoning, which may not be gluten free. Double check the label before purchasing any variety of Mexican cheese.
How To Make
Start things off by adding the thawed chicken breasts, enchilada sauce, fire roasted tomatoes, green chilies, and taco seasoning to the slow cooker.
Cook these ingredients for 6-8 hours on low or 2-4 hours on high.
Shred the chicken and add the rest of the ingredients
Using 2 forks, or a Kitchen aid mixer, shred the chicken. Then, add 1/2 of the shredded cheese, black beans, corn, and tortillas.
Top the enchilada casserole with the rest of the shredded cheese and cover with the lid.
Cook for an additional 20-30 minutes or until the cheese is melted.
What To Serve With Enchiladas
While the cheese is melting, you can prep any desired sides to serve with this dish. There are nights when we serve this recipe completely on its own but we like to have a few side dishes up our sleeve to serve every now and then. Here are a few favorites! Canned Corn Salad, Best Refried Beans Recipe, Gluten Free Mexican Rice Recipe, and The Best Guacamole.
You can also keep things simple by serving this recipe topped with salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes or shredded lettuce.
Frequently Asked Questions
Corn tortillas were used for this recipe as the gluten free alternative to flour. Flour tortillas also tend to make the casserole doughy once cooked making corn the best tortilla option. You could use tortilla chips crushed on top as a gluten-free alternative as well (choose a GF brand such as Tostitos).
For food safety concerns, it is not recommended to cook frozen chicken in a crockpot. We recommend thawing chicken overnight in the fridge to add to the slow cooker the next day.
Absolutely. The chicken breasts can be swapped with chicken thighs, ground beef, ground chicken or ground turkey. If using ground meat, brown in a separate skillet before adding to the crockpot to prevent a mushy texture.
This recipe is able to be frozen and served at a later date. To freeze, let the casserole completely cool then pack in a freezer safe container for up to 3 months. Stick a Printable Freezer Meal Label on the outside of the container for an easy way to keep track of the use by date.
More Simple Crock Pot Recipes
Crock pot meals can be a lifesaver. Here are more slow cooker recipes that can be added to the dinner rotation that are quick to prep and can be left to cook throughout the day.
- Crockpot Irish Beef Stew
- Easy Swedish Meatballs (Crockpot)
- Slow Cooker Whole Chicken & Vegetables
- Slow Cooker Chicken Thighs
- No Boil Crockpot Mac and Cheese
- Slow Cooker Pizza Supreme Dip
- Ranch Chicken Drumsticks Crockpot Recipe
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Crockpot Chicken Enchiladas
Equipment
- 2 forks
Ingredients
- 1.5 pounds 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 chilies ✅
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce can black beans, drained
- 1 cup frozen corn
- 1 cup shredded Mexican or cheddar cheese ✅
- 6 small corn tortillas, cut into wedges
Instructions
- Add chicken and seasonings to crockpot. Add the chicken breasts, enchilada sauce, fire roasted tomates, green chilies, and taco seaoning to the slow cooker. Cook for 6-8 hours on low or 2-4 hours on high.1.5 pounds chicken breasts, 15 ounce red enchilada sauce, 14.5 ounce can fire roasted tomatoes, 4.5 ounce green chilies, 1.25 ounce gluten-free taco seasoning packet
- ⭐️Shred the chicken and add the rest of the ingredients. Using 2 forks, shred the chicken. Add 1/2 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.15 ounce can black beans, drained, 1 cup frozen corn, 6 small corn tortillas, cut into wedges, 1 cup shredded Mexican or cheddar cheese
Video
Notes
Tips
- The chicken breasts can be swapped with chicken thighs, ground beef, ground chicken or ground turkey. If using ground meat, brown in a separate skillet before adding to the crockpot to prevent a mushy texture.
- To freeze, let the casserole completely cool then pack in a freezer safe container for up to 3 months.
- For food safety concerns, it is not recommended to cook frozen chicken in a crockpot. Thaw chicken overnight in the fridge to add to the slow cooker the next day.
- Serve with any desired side dish or topped with salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes or shredded lettuce.
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Juliana Chavez says
Made this for my hubby and I! We have tons of leftovers! It is absolutely delicious! I did do about 20 corn tortillas cause he loves tortillas! It taste absolutely amazing! 😋😋😋
Katherine says
This was absolutely delicious. I used the LOs to stuff some peppers! I will be making this again!
alicia says
i used rotisserie chicken instead and it was awesome.
CT says
Made this just in time for a week long freeze here in Texas. It held us over for about 3 days and we never got tired of eating it. I’d never heard of or tried this brand of enchilada sauce, but from now on it’s the only brand allowed in my home! It’s very authentic tasting even though it comes from a can 10/10 stars for this recipe. Only adjustments I made was preheating my crockpot, searing the chicken breast before adding to crockpot and I didn’t put the tortillas in, instead I browned them in the oven and cut them up like tortillas chips.
Settino says
Wondering if I could put the beans and corn in from the get-go. Is there a reason you wait until the end? Thanks!
Jodi Danen, RDN says
Hi Settino! Yes, you could go ahead and add them from the get-go if you’d prefer!
Rebekah says
I adore this recipe. I put the beans and corn in sooner, add 1 poblano, and cook it 6 hours until the chicken falls apart so I don’t have to shred it. It’s definitely a family favorite!