This Easy Hearty Crockpot Chicken Enchilada Casserole is warm and filling. With tender chicken, beans, corn, and cheesy goodness, it’s a meal the whole family will love!
You just toss everything in the crockpot, set it, and forget it! I can’t help but love how the smell fills the house while it cooks—so comforting! 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish, as they cook up tender in the crockpot. If you prefer, you can use thighs for more flavor or even shredded rotisserie chicken to save time.
Enchilada Sauce: A classic red enchilada sauce adds the perfect flavor. For a twist, try green enchilada sauce or even a homemade version if you have time! You can also add more heat by choosing a spicier sauce.
Black Beans: They provide protein and fiber. If beans aren’t your thing, try substituting with pinto beans or even lentils for a different taste and texture.
Cheese: I love using a Mexican cheese blend for that gooey, cheesy topping. However, feel free to use Monterey Jack, cheddar, or even a dairy-free cheese if you’re looking for a lighter option.
Tortillas: Corn tortillas are traditional in this recipe. If you prefer flour tortillas, go ahead! Just be aware they may get softer in the cooking process.
How Do I Ensure the Chicken Stays Tender in the Crockpot?
Cooking chicken in the crockpot can be a breeze if you follow a few tips. First, make sure not to overcook it, as that can lead to dry chicken. Cooking on low (4-6 hours) is usually best for tender results.
- Use enough sauce: This keeps the chicken moist and adds flavor throughout.
- Layer properly: Place chicken at the bottom and cover with sauce. This helps to keep it protected from direct heat.
- Shred before serving: Shredding the chicken just before serving allows flavors to meld, making for a delicious dish!
How to Make Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- For the Casserole:
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 8 oz shredded Mexican cheese blend
- 8-10 corn tortillas, cut into quarters or strips
- For Seasoning:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- For Garnish:
- Fresh cilantro or green onions, for garnish (optional)
How Much Time Will You Need?
This delicious casserole will require about 15 minutes of prep time and then 4-6 hours of slow cooking on low (or 2-3 hours on high) in your crockpot. You’ll be amazed at how simple it is to prepare, and the wait will be worth it when you dig in!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This will be the base for your flavorful casserole.
2. Mix the Sauce:
In a mixing bowl, combine the red enchilada sauce, black beans, corn, drained diced tomatoes with chilies, and all the spices (cumin, chili powder, garlic powder, onion powder, salt, and pepper). Stir well to make sure everything is evenly mixed.
3. Layer It Up:
Pour half of this delicious sauce mixture over the chicken in the crockpot. Then, layer half of the tortilla pieces over the sauce. Follow this up by sprinkling one-third of the shredded cheese over the tortillas. You’re building a tasty casserole here!
4. Repeat the Layers:
Next, repeat the layers one more time with the remaining sauce mixture, tortilla pieces, and finish with a final layer of cheese on top. It’s going to be cheesy and delicious!
5. Cook to Perfection:
Cover your crockpot and cook on low for 4-6 hours or on high for 2-3 hours. The chicken should be cooked through and tender when it’s ready!
6. Shred and Combine:
About 15 minutes before serving, shred the chicken using two forks right in the crockpot. Give everything a gentle stir to combine the flavors.
7. Garnish and Serve:
If you like, garnish with fresh cilantro or sliced green onions. Serve your enchilada casserole warm, alongside shredded lettuce, sliced tomatoes, or sour cream as desired. Enjoy!
This hearty casserole is perfect for busy days when you want a satisfying meal without much fuss. Trust me, it will quickly become a family favorite!
FAQ About Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! However, it’s best to thaw them first for more even cooking. Let them thaw in the fridge overnight or place them in a sealed bag and submerge in cold water for a quick thaw.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the entire casserole in the crockpot the night before and keep it in the fridge. Just cook it the next day. If you plan to cook it straight away, it may take a little longer as it will be starting from a colder temperature.
What Can I Use Instead of Tortillas?
If you don’t have corn tortillas, you can use flour tortillas as a substitute. Alternatively, you can use tortilla chips for a crunchier texture. Just layer them on top towards the end of the cooking time to avoid them getting too soggy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave or on the stove, adding a splash of sauce or broth if needed to keep it moist.
