This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm and filling dish you’ll love! It features juicy chicken, tasty enchilada sauce, beans, and cheesy goodness all mixed together.
There’s nothing better than coming home to a delicious meal waiting for you! I love to serve it with some crunchy tortilla chips on the side. It’s a cozy meal that’s perfect for busy days!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for a tender texture. You can use thighs or even shredded rotisserie chicken as a quick alternative. Just adjust the cooking time accordingly.
Enchilada Sauce: A jarred red enchilada sauce saves time, but you can make your own if you have extra time. Alternatively, green enchilada sauce can give a different flavor. Choose based on what you like!
Black Beans: These add protein and fiber. If you don’t like black beans, kidney beans or pinto beans work well too. You could even leave them out if you prefer a bean-free version.
Tortillas: Corn tortillas provide an authentic taste and texture. If you’re looking for a gluten-free option, stick with corn. You can also use flour tortillas, but they might get a bit softer.
Cheese: I love using a Mexican blend cheese for added flavors. If you’re aiming for a lighter option, consider using reduced-fat cheese, or skip it altogether for a dairy-free version.
How Do I Ensure My Chicken is Tender and Flavorful?
Making sure your chicken is tender starts with cooking it low and slow. Using a crockpot helps keep the chicken moist. Here’s how to get it just right:
- Place the chicken at the bottom of the crockpot. This helps it cook evenly.
- Mix your sauce and add it on top, ensuring the chicken is well-coated.
- Cook on low for 5-6 hours or high for 3-4 hours. Avoid lifting the lid to keep the heat in!
- Shred the chicken after cooking to allow it to soak up the delicious sauce.
Following these steps will give you juicy, flavorful chicken every time! Enjoy your cooking!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (16 oz) jar red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 6-8 corn tortillas, cut into quarters
- 2 cups shredded Mexican blend cheese
- Fresh chopped cilantro or green onions, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 5 to 6 hours of cooking on low heat or 3 to 4 hours on high heat. Just prepare the ingredients, throw them in the crockpot, and let it do the work while you enjoy your day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts right at the bottom of your crockpot. This creates a flavorful base for your casserole.
2. Mix the Sauce:
In a medium bowl, mix together the red enchilada sauce, drained diced tomatoes with green chilies, black beans, frozen corn, ground cumin, garlic powder, chili powder, salt, and pepper. Stir until everything is nicely combined.
3. Combine in the Crockpot:
Pour the sauce mixture evenly over the chicken in the crockpot. It should cover the chicken nicely.
4. Add Tortillas:
Cut the corn tortillas into quarters and layer them over the mixture. Gently press them down to ensure they are soaked in the sauce.
5. Cook:
Cover your crockpot and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
6. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the crockpot. Use two forks to shred them into bite-sized pieces, then return the shredded chicken back to the pot and stir everything to combine.
7. Add Cheese:
Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole. Cover again and cook on low for an additional 15-20 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve:
Before serving, feel free to garnish with freshly chopped cilantro or green onions if desired. This casserole goes perfectly with a side of shredded lettuce and sliced tomatoes for a fresh crunch!
Enjoy this comforting and easy-to-make Crockpot Chicken Enchilada Casserole that’s perfect for busy weeknights!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to increase the cooking time by about an hour. The chicken should be cooked through and tender before shredding. Avoid using boneless frozen chicken breasts, as they require longer cooking time but can be done without compromising the dish.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the casserole ingredients the night before and store everything in the crockpot insert in the fridge. Then, the next day, simply cover and cook it as directed. You may need to add a little extra cooking time to account for the cold ingredients.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or on the stovetop. You may want to add a splash of broth or water to keep it from drying out while reheating.
What Can I Serve with This Casserole?
This casserole pairs wonderfully with a side of tortilla chips, fresh avocado slices, or a simple green salad. You can also top it with sour cream, salsa, or guacamole for extra flavor!
