This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm and tasty dish that’s perfect for busy nights. It features tender chicken, beans, and lots of gooey cheese!
I love how everything cooks together in the crockpot; just toss in the ingredients and let it do its magic! It’s like a cozy hug served in a bowl! 😋
Key Ingredients & Substitutions
Chicken: I always use boneless, skinless chicken breasts for tenderness. You can substitute with chicken thighs for a richer flavor, or even shredded rotisserie chicken for quick prep!
Beans: Black beans give a nice texture and protein boost. If you prefer, pinto beans or kidney beans work well too—just drain and rinse before adding them in.
Corn: Canned corn is convenient, but if it’s fresh corn season, consider using frozen or fresh sweet corn for an even fresher taste.
Enchilada Sauce: Store-bought sauce is a time-saver. However, you can make your own sauce from scratch using tomatoes, chili powder, and spices if you want more control over the flavor!
Tortillas: Corn tortillas are traditional. Flour tortillas can be used instead, or even gluten-free options if needed. Just adjust cooking times accordingly, as they might not hold up as well.
How Do I Ensure the Chicken is Perfectly Cooked and Shredded?
Cooking chicken in the crockpot is a breeze, but there are a few things to keep in mind for great results:
- Keep it whole initially for juiciness and tenderness.
- It’s important to use enough liquid (like enchilada sauce) to keep the chicken moist during cooking.
- Check the chicken at the minimum cooking time; it should shred easily. If it’s tough, cover and cook a little longer.
Shredding is easy with two forks—just pull the chicken apart gently while it’s in the crockpot, so it soaks up all that flavorful sauce!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
- 1 (10 oz) can red enchilada sauce
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 12 small corn tortillas, cut into strips or pieces
- 2 cups shredded Mexican cheese blend
Optional Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Sour cream
- Sliced avocado
- Chopped lettuce
- Sliced tomatoes
How Much Time Will You Need?
This delightful casserole takes about 20 minutes of prep time and then requires cooking for 6-7 hours on low or 3-4 hours on high in your crockpot. It’s a great option for a set-it-and-forget-it dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
In your crockpot, lay the chicken breasts at the bottom. This will be the base for all the delicious flavors to build on!
2. Mix the Ingredients:
Add in the drained black beans, corn, diced tomatoes with green chilies, and the enchilada sauce. Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper. Gently stir everything together so the chicken is nicely coated with the sauce.
3. Cooking Time:
Cover the crockpot and set it on low for 6-7 hours or high for 3-4 hours. Your kitchen will soon be filled with wonderful aromas as the chicken cooks to tenderness.
4. Shred the Chicken:
Once the chicken is fully cooked, take it out of the pot and shred it with two forks. Return the shredded chicken to the crockpot and mix it in with all the ingredients. Now it’s becoming a fiesta!
5. Layer the Tortillas:
Spread half of the tortilla strips evenly over the chicken mixture in the crockpot.
6. Add Cheese:
Sprinkle half of your shredded cheese over the tortilla layers for that cheesy goodness we all love!
7. Finish Layering:
Now, repeat the process with the remaining tortilla strips and top it off with the rest of the cheese. Yum!
8. Final Cooking:
Cover the crockpot again and cook on high for an additional 20-30 minutes, until the cheese is deliciously melted and bubbly on top.
9. Serve & Garnish:
When it’s ready, carefully scoop out servings and feel free to add your favorite garnishes like cilantro, green onions, sour cream, avocado, lettuce, and tomatoes. Enjoy your hearty, cheesy casserole!
This recipe is not just easy, but it’s also a warm, comforting dish that brings everyone to the table with smiles! Enjoy your meal! 😊
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to increase the cooking time to about 7-8 hours on low or 4-5 hours on high to ensure it cooks through safely.
Can I Prepare This Dish in Advance?
Absolutely! You can assemble all the ingredients in the crockpot the night before, cover, and refrigerate. In the morning, just set the crockpot to cook and enjoy when you get home!
What Are the Best Ways to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or stovetop, adding a splash of broth or water if it seems dry.
Can I Make This Recipe Vegetarian?
Yes! Substitute the chicken with 1-2 cups of diced vegetables (like zucchini, bell peppers, and mushrooms) or use a meat substitute. Be sure to keep the beans and corn for added protein and texture!
