Crockpot Chicken Enchilada Casserole
Imagine coming home after a long day to the comforting aroma of Crockpot Chicken Enchilada Casserole wafting through your kitchen. This dish is more than just a meal; it’s a warm hug on a plate that brings everyone together. Easy to prepare and packed with flavor, this recipe works beautifully for busy weeknights, family gatherings, or even when you’re just craving something hearty and satisfying.
Why make this recipe
What makes this recipe special
There are a multitude of reasons to whip up this delightful dish. For starters, it’s a fantastic one-pot meal that saves you time and dishes! Whether it’s a hectic Wednesday or a relaxed Saturday brunch, this casserole fits the bill perfectly. Loaded with protein, vibrant veggies, and a rich sauce, it caters to both taste buds and nutritional needs. Plus, it’s customizable—easy to adapt for dietary restrictions, making it a crowd-pleaser no matter who’s at your table.
"This has quickly become a family favorite! It’s so easy to make, and everyone loves it. The flavors blend beautifully, and the leftovers (if there are any) are just as delicious!"
The cooking process explained
Cooking this Crockpot Chicken Enchilada Casserole is a breeze! You’ll start by layering ingredients in your slow cooker before letting them simmer away for several hours, allowing the flavors to meld beautifully. The chicken cooks up tender, making shredding easy and rewarding. In just a few simple steps, you’ll create a comforting meal that feels indulgent without requiring hours in the kitchen.
How to make Crockpot Chicken Enchilada Casserole
- Spray your slow cooker with nonstick spray if desired.
- Place chicken breasts in the bottom of the slow cooker.
- Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
- Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. If needed, you can stretch this to 6-8 hours on Low.
- Once the chicken is tender, shred it with two forks or use a stand mixer for quicker shredding.
- Return shredded chicken to the slow cooker.
- Stir in half the shredded cheese, black beans, and corn.
- Add sliced tortillas and gently mix to combine.
- Sprinkle the remaining cheese over the top.
- Cover and cook for an additional 20-30 minutes until the cheese is melted and everything is heated through.
- If desired, add cream cheese during this final step for an added touch of creaminess.
- Garnish with fresh cilantro and enjoy!
What you’ll need
Key ingredients
Gathering your ingredients is a simple process with this recipe. Here’s what you’ll need:
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s brand is gluten-free)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free if needed) or a homemade substitute
- 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Feel free to get creative! If you have other cheeses on hand or want to switch up the spices, go for it.
Directions
Step-by-step instructions
- Spray the slow cooker with nonstick spray if desired.
- Place chicken breasts at the bottom of your slow cooker.
- Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to mix.
- Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. You can stretch it to 6-8 hours on Low if necessary.
- Once the chicken is tender, remove it from the slow cooker. Shred it using two forks, or speed things up with a stand mixer.
- Return the shredded chicken to the slow cooker.
- Stir in half of the shredded cheese, black beans, and corn.
- Add the sliced tortillas and mix gently.
- Sprinkle the remaining cheese on top.
- Cover and cook for another 20-30 minutes until the cheese is bubbling and everything is heated through.
- For creamy casserole goodness, add the cream cheese in this last step, if desired.
- Garnish with fresh cilantro and serve warm!
Best ways to enjoy it
How to serve Crockpot Chicken Enchilada Casserole
Serving this casserole is as easy as it gets! Scoop it onto plates and serve with sides of sour cream, avocado slices, or a fresh garden salad. If you’re feeling creative, consider adding a dollop of guacamole, fresh salsa, or jalapeños for an extra kick. A side of Mexican rice or refried beans complements the dish beautifully, making it a complete feast.
Storage and reheating tips
How to store
If you happen to have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3-4 days. To keep your casserole fresh for longer, consider freezing it. Cool completely, then transfer to a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat in the microwave or oven until warmed through.
Helpful cooking tips
Tips to make
For best results, consider these helpful tips:
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Experiment with different cheeses or add toppings like sliced olives for added flavor.
- Incorporate your favorite veggies into the mixture, such as bell peppers or zucchini, to sneak in an extra serving of vegetables!
Creative twists
Variations
Feeling adventurous? Here are some delightful variations to consider:
- Swap out the chicken for shredded beef or ground turkey for a different protein profile.
- Add sliced olives on top before serving for a briny contrast.
- Switch out the tortillas for a layer of quinoa or brown rice for a more filling option.
- Experiment with different sauces, such as green enchilada sauce or a creamy ranch dressing for a fun twist!
Your questions answered
FAQs
How long does this dish take to prepare?
Prep time is around 15 minutes, with a cooking time ranging from 3-8 hours depending on your slow cooker settings.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with hearty vegetables, such as zucchini or mushrooms, or use a can of kidney beans or chickpeas for protein.
How can I make it spicier?
If you’re looking for extra heat, consider adding diced jalapeños or spicier taco seasoning. You can also serve with hot sauce on the side!
With this guide, you’re all set to create a delicious, hearty meal that everyone will love. Enjoy your cooking adventure, and savor every bite of your Crockpot Chicken Enchilada Casserole!
Crockpot Chicken Enchilada Casserole
Ingredients
Method
- Spray the slow cooker with nonstick spray if desired.
- Place chicken breasts at the bottom of your slow cooker.
- Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to mix.
- Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. You can stretch it to 6-8 hours on Low if necessary.
- Once the chicken is tender, remove it from the slow cooker. Shred it using two forks, or speed things up with a stand mixer.
- Return the shredded chicken to the slow cooker.
- Stir in half of the shredded cheese, black beans, and corn.
- Add the sliced tortillas and mix gently.
- Sprinkle the remaining cheese on top.
- Cover and cook for another 20-30 minutes until the cheese is bubbling and everything is heated through.
- For creamy casserole goodness, add the cream cheese in this last step, if desired.
- Garnish with fresh cilantro and serve warm!
