Crockpot Chicken Enchiladas Casserole
If you’ve ever craved the comforting, zesty flavors of enchiladas but wanted to skip the fuss of rolling individual tortillas, then this Crockpot Chicken Enchiladas Casserole is for you. Perfect for those busy weeknights or leisurely weekends, this dish combines tender shredded chicken with a rich and spicy sauce, making it a family favorite that’s as simple as it is delicious. Trust me, once you smell it cooking, you’ll be ready to dive in!
Reasons to try it
This recipe isn’t just easy; it’s packed with flavor and wholesome ingredients. You’ll love that it’s versatile enough for any occasion—from a cozy family dinner to a casual get-together with friends. It’s also an excellent way to use up pantry staples like beans and corn, making it a budget-friendly choice. Plus, since it’s cooked in the slow cooker, you can prep it in the morning and come home to a delicious, ready-to-eat meal—no hassle, just comfort!
“This is a game changer for our weeknight meals! It’s so easy to make, and my kids can’t get enough of it!” – Happy Home Cook
Preparing Crockpot Chicken Enchiladas Casserole
Ready to whip up this flavorful dish? Here’s a quick rundown of how it all comes together. You’ll start by layering the chicken with enchilada sauce and spices in your slow cooker. After a few hours of cooking low and slow, you’ll shred the chicken and add in the remaining delicious ingredients. Then, it’s just a matter of letting everything meld together for that cheesy, comforting finish.
What you’ll need
Gather these items for a delectable experience:
- 1.5 pounds boneless, skinless chicken breasts (✅)
- 15-ounce can of red enchilada sauce (✅ Hatch organic is gluten-free)
- 14.5-ounce can of fire-roasted tomatoes (✅ Hunt’s is gluten-free)
- 4.5-ounce can of green chiles (✅)
- 1.25-ounce packet of gluten-free taco seasoning
- 15-ounce can of black beans, drained (or you can substitute with pinto beans)
- 1 cup of frozen corn (or you can use canned)
- 1 cup of shredded Mexican blend or cheddar cheese (✅)
- 6 small corn tortillas, cut into wedges (or substitute with small gluten-free flour tortillas)
Feel free to swap ingredients according to what you have on hand or personal preferences!
Step-by-step instructions
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Layer the Ingredients: Begin by placing the chicken breasts in your crockpot. Pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Mix to coat the chicken evenly.
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Cook: Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
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Shred the Chicken: Once cooked, use two forks to shred the chicken right in the crockpot.
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Add Remaining Ingredients: Stir in half of the shredded cheese, black beans, frozen corn, and tortilla wedges. Top with the remaining cheese.
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Melt the Cheese: Cover and cook for an additional 20-30 minutes on high, or until the cheese is melted and bubbly.
Best ways to enjoy it
This Crockpot Chicken Enchiladas Casserole is perfectly satisfying on its own, but don’t hesitate to get creative! Serve it with a dollop of sour cream or Greek yogurt, some fresh cilantro, or a sprinkle of sliced green onions for added freshness. It pairs beautifully with a side salad or some crunchy tortilla chips for that extra crunch!
Keeping leftovers fresh
Storing your delicious casserole is straightforward. Once it has cooled, transfer any leftovers to an airtight container. It can be stored in the fridge for about 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water if it seems dry.
If you want to keep it even longer, this dish freezes really well! Just portion it into freezer-friendly bags or containers, and it can last for up to three months in the freezer. Thaw overnight in the refrigerator before reheating.
Helpful cooking tips
- Avoid Dry Chicken: Use fresh or thawed chicken for the best flavor and texture. Frozen chicken may not cook evenly in the slow cooker.
- Choose High-Quality Ingredients: Opt for high-quality enchilada sauce and tomatoes to elevate the dish’s overall flavor.
- Personalize Your Spice Level: Adjust the heat by adding jalapeños or using spicier enchilada sauce if you prefer a kick!
Creative twists
There are plenty of ways to put your own spin on this dish! Consider adding diced bell peppers or onions to the original chicken mixture for extra veggies. Try different types of cheese for varied flavors—pepper jack can add a delicious hint of spice! For a healthier alternative, use whole wheat tortillas or lower-fat cheese options.
FAQ
What’s the prep time for this casserole?
Prep time is minimal! You’ll only need about 10-15 minutes to layer the ingredients in the crockpot.
Can I substitute the chicken?
Absolutely! You can use shredded rotisserie chicken or even turkey for a different protein option.
Is this casserole gluten-free?
Yes! Just ensure you use gluten-free tortillas and the right brand of taco seasoning—many store-bought options already cater to gluten-free diets.
Now you’re all set to enjoy a mouthwatering Crockpot Chicken Enchiladas Casserole that’s sure to impress! Why not whip it up for your next family night and savor the easier, flavorful journey to dinner?
Crockpot Chicken Enchiladas Casserole
Ingredients
Method
- Begin by placing the chicken breasts in your crockpot. Pour in the red enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Mix to coat the chicken evenly.
- Cover and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- Once cooked, use two forks to shred the chicken right in the crockpot.
- Stir in half of the shredded cheese, black beans, frozen corn, and tortilla wedges. Top with the remaining cheese.
- Cover and cook for an additional 20-30 minutes on high, or until the cheese is melted and bubbly.
