Crockpot Chicken Enchilada Casserole Recipe

Introduction

This Crockpot Chicken Enchilada Casserole is a hearty and flavorful dish perfect for busy days. Combining tender chicken with vibrant enchilada sauce, beans, corn, and melted cheese, it’s an effortless way to enjoy classic Mexican-inspired comfort food.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cups red enchilada sauce
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 can (4 oz) diced green chiles
• 1 packet taco seasoning
• 2 cups shredded Mexican cheese blend
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels
• 6 gluten-free tortillas or corn tortillas, sliced into strips
• Optional: 8 oz cream cheese for extra creaminess
• Fresh cilantro for garnish

Instructions

1. Step 1: Spray your slow cooker with nonstick spray if desired.
2. Step 2: Place chicken breasts in the bottom of the slow cooker.
3. Step 3: Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
4. Step 4: Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed.
5. Step 5: Once the chicken is tender, remove it from the slow cooker and shred with two forks.
6. Step 6: Return shredded chicken to the slow cooker.
7. Step 7: Stir in half of the shredded cheese, black beans, and corn.
8. Step 8: Add the sliced tortillas and gently mix everything together.
9. Step 9: Sprinkle the remaining cheese over the top.
10. Step 10: Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
11. Step 11: If desired, add cream cheese during this final step for extra creaminess.
12. Step 12: Garnish with chopped cilantro and serve.

Tips & Variations

• Use rotisserie chicken for a quicker version; add it in step 6 instead of cooking from raw.
• Swap black beans with pinto beans or kidney beans for a different flavor.
• For more heat, add diced jalapeños or a pinch of cayenne pepper along with the taco seasoning.
• Serve with a side of sour cream or guacamole for extra creaminess and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay more moist during slow cooking.

Do I need to pre-cook the tortillas before adding them to the slow cooker?

No, slicing the tortillas and adding them directly into the slow cooker works perfectly as they soften during cooking.

Crockpot Chicken Enchilada Casserole Recipe

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★★★★★

4.9 from 142 reviews

This hearty and flavorful Crockpot Chicken Enchilada Casserole is a comforting slow-cooked meal combining tender shredded chicken, zesty enchilada sauce, fire-roasted tomatoes, black beans, corn, and a blend of Mexican cheeses layered with gluten-free tortillas. Perfect for busy days, this casserole allows slow cooking to bring out deep flavors with minimal effort, topped with melted cheese and fresh cilantro for a crowd-pleasing dinner.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 2 lbs boneless, skinless chicken breasts
• 2 cups red enchilada sauce
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 can (4 oz) diced green chiles
• 1 packet taco seasoning

Cheese and Beans

• 2 cups shredded Mexican cheese blend
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels

Other Ingredients

• 6 gluten-free tortillas or corn tortillas, sliced into strips
• Optional: 8 oz cream cheese for extra creaminess
• Fresh cilantro for garnish

Instructions

1. Prepare the slow cooker: Spray your slow cooker with nonstick spray if desired to prevent sticking during cooking.
2. Add chicken and sauce ingredients: Place the chicken breasts at the bottom of the slow cooker. Pour in the red enchilada sauce, fire-roasted tomatoes, diced green chiles, and sprinkle the taco seasoning. Stir gently to combine the ingredients evenly around the chicken.
3. Slow cook the chicken: Cover the slow cooker with its lid and cook on High for 3-4 hours or on Low/Medium heat for 4-6 hours. If needed, the cooking time can be extended to 6-8 hours on Low to achieve tender chicken.
4. Shred the chicken: Once the chicken is fully cooked and tender, carefully remove it from the slow cooker and shred it into bite-sized pieces using two forks.
5. Combine shredded chicken and mix-ins: Return the shredded chicken to the slow cooker. Stir in half of the shredded Mexican cheese blend, black beans, and corn kernels. Mix everything together thoroughly.
6. Add tortillas and final layering: Gently fold in the sliced gluten-free or corn tortillas strips to the mixture in the slow cooker so they incorporate well.
7. Top with remaining cheese: Sprinkle the remaining shredded cheese evenly over the top of the casserole mixture in the slow cooker.
8. Final cooking: Cover and cook the casserole for an additional 20-30 minutes until the cheese is melted and the dish is heated through completely.
9. Add cream cheese (optional): For extra creaminess, add the cream cheese during the final cooking step and stir gently to incorporate it.
10. Garnish and serve: Once cooked, garnish the casserole with freshly chopped cilantro and serve warm for a delicious meal.

Notes

• If using regular tortillas instead of gluten-free, ensure they are suitable for your dietary needs.
• Adding cream cheese is optional but enhances the creaminess and richness of the casserole.
• You can adjust the spice level by choosing mild or hot enchilada sauce and taco seasoning.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
• For a thicker casserole, reduce the amount of enchilada sauce slightly or add more tortillas.

Keywords: Crockpot, Chicken Enchilada Casserole, Slow Cooker, Mexican Casserole, Gluten-Free, Easy Dinner, Shredded Chicken, Comfort Food