Welcome! Today, we’re excited to share a tasty and easy recipe for Crockpot Chicken Enchilada Casserole. This dish is perfect for busy days when you want a hearty meal without spending hours in the kitchen. Just throw everything into your slow cooker, and let it do the work for you!
Why Make This Recipe
Why should you give this recipe a try? First, it’s simple to make. You don’t need to have lots of cooking skills. Just layer the ingredients and let the slow cooker do its magic! Second, this casserole is packed with flavor. The combination of chicken, cheese, and enchilada sauce creates a delicious dish that everyone in your family will love. Third, it is easily customizable. You can add or swap ingredients to suit your tastes. Plus, it’s gluten-free if you use the right products.
How to Make Crockpot Chicken Enchilada Casserole
Making Crockpot Chicken Enchilada Casserole is straightforward. Follow these simple steps, and you’ll have a fantastic meal ready in no time.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (GF if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (GF if needed) or 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
Directions:
- 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. You can stretch to 6-8 hours on Low if needed.
- Once the chicken is tender, remove it from the slow cooker and shred with two forks (or use a stand mixer with the paddle attachment for faster shredding).
- Return shredded chicken to the slow cooker.
- Stir in half the shredded cheese, black beans, and corn.
- Add sliced tortillas and gently mix.
- Sprinkle the remaining cheese over the top.
- Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
- If desired, add cream cheese during this final step for extra creaminess.
- Garnish with chopped cilantro and serve!
How to Serve Crockpot Chicken Enchilada Casserole
You can serve this casserole hot right from the slow cooker. Top it with fresh cilantro for a burst of freshness. It pairs well with a side of rice or a simple salad. You can also provide some sour cream or guacamole for extra flair.
How to Store Crockpot Chicken Enchilada Casserole
If you have leftovers, allow them to cool. Then, place them in an airtight container and store them in the fridge for up to 3-4 days. You can also freeze them in a freezer-safe container for up to 2-3 months. Just reheat in the microwave or oven when you’re ready to enjoy it again!
Tips to Make Crockpot Chicken Enchilada Casserole
- Make sure to season your chicken well. You can add extra spices or herbs to enhance the flavor.
- If you’re short on time, you can use pre-cooked chicken. Just shred it and add it to the slow cooker in step 6.
- For a spicier kick, try adding jalapeños or hot sauce.
Variation
Feel free to customize this casserole! You can add vegetables like bell peppers or zucchini. You can also swap out the beans for lentils or use different types of cheese based on what you like.
FAQs
Q: Can I use frozen chicken in this recipe?
A: Yes, you can use frozen chicken, but you may need to increase the cooking time a bit.
Q: Is this recipe healthy?
A: It can be a healthy option, especially if you use lean chicken, low-fat cheese, and lots of vegetables.
Q: Can I make this dish in the oven instead?
A: Yes, you can layer the ingredients in a baking dish and bake at 350°F (175°C) for about 30-40 minutes until heated through and bubbly.
Enjoy making and sharing your delicious Crockpot Chicken Enchilada Casserole! It’s sure to become a family favorite.
Crockpot Chicken Enchilada Casserole
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (GF if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (GF if needed) or 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 pieces gluten-free tortillas or corn tortillas, sliced into strips
- 8 oz cream cheese for extra creaminess (optional)
- Fresh cilantro for garnish
Instructions
Preparation
- 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. You can stretch to 6-8 hours on Low if needed.
- Once the chicken is tender, remove it from the slow cooker and shred with two forks (or use a stand mixer with the paddle attachment for faster shredding).
- Return shredded chicken to the slow cooker.
- Stir in half the shredded cheese, black beans, and corn.
- Add sliced tortillas and gently mix.
- Sprinkle the remaining cheese over the top.
- Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
- If desired, add cream cheese during this final step for extra creaminess.
- Garnish with chopped cilantro and serve!
