This Easy Hearty Crockpot Chicken Enchilada Casserole is a cozy dish full of tender chicken, beans, cheese, and flavorful enchilada sauce. Just toss everything in your slow cooker and let it do the work!
I love coming home to a yummy smell and a warm meal waiting for me. It’s like a hug in a bowl! Plus, it’s perfect for busy nights when you want something tasty without the fuss.
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for this recipe as they cook tenderly in the slow cooker. If you’re looking for a quicker option, shredded rotisserie chicken can be used too—just add it in closer to the end of cooking.
Beans: Black beans add a nice flavor and texture. If you prefer, feel free to swap them for pinto beans or even chickpeas for a different take!
Enchilada Sauce: The red enchilada sauce is key for flavor. If you’re short on time, you can use store-bought sauce or make a quick homemade version with tomato sauce, spices, and a bit of chili powder.
Tortillas: Corn tortillas are traditional, but you could use flour tortillas instead if you like! Just be aware that flour tortillas might get a little softer.
Cheese: I prefer a Mexican cheese blend for its flavor and meltability. However, any shredded cheese like cheddar or Monterey Jack works nicely as a substitute.
How Do I Make Sure the Chicken is Perfectly Shredded?
Getting the chicken just right is crucial for this casserole. After cooking, it should be tender enough to easily shred. Here’s how to nail it:
- Check that the chicken reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the crockpot and let it rest for a few minutes before shredding.
- Use two forks to pull apart the chicken; it should shred easily if it’s cooked correctly.
- Combine the shredded chicken with the other ingredients in the crockpot for even flavor distribution.
Taking these steps will ensure your casserole has delicious, tender chicken throughout!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 pounds 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 (e.g. Rotel)
- 1 (10 oz) can red enchilada sauce
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 6-8 corn tortillas, cut into quarters or strips
- 2 cups shredded Mexican cheese blend
- Fresh cilantro or green onions, chopped (for garnish)
How Much Time Will You Need?
This wonderful casserole takes about 15 minutes to prep, followed by either 5-6 hours on low or 3-4 hours on high in the slow cooker. It’s perfect for getting dinner going in the morning and letting it simmer throughout the day!
Step-by-Step Instructions:
1. Start with the Chicken:
Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This way, they will soak up all the tasty flavors from the ingredients placed above them.
2. Add the Flavorful Ingredients:
Now, add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chicken broth, cumin, chili powder, garlic powder, salt, and pepper. Stir gently to combine everything well; it should look colorful and yummy!
3. Layer the Tortillas:
Next, take your cut corn tortillas and layer them evenly on top of the mixture in the crockpot. This helps to create that lovely casserole texture that everyone loves!
4. Sprinkle with Cheese:
Now, sprinkle 1 cup of shredded cheese over the tortillas to give it that cheesy goodness we all adore.
5. Cooking Time:
Cover the crockpot and cook on low for 5-6 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is cooked through and tender. If you have time, low heat is great for deeper flavors.
6. Shred the Chicken:
Once the chicken is done cooking, carefully remove it from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the crockpot and stir to combine everything evenly.
7. Final Cheese Layer:
Now it’s time to sprinkle the remaining 1 cup of cheese on top. Cover the crockpot again and let it cook on low for an additional 15-20 minutes to melt that cheesy goodness.
8. Garnish and Serve:
Before serving, sprinkle some chopped cilantro or green onions on top for a fresh crunch. Serve it hot, and feel free to add a side of shredded lettuce and sliced tomatoes for that extra freshness!
This casserole is hearty, cheesy, and bursting with Mexican flavors, making it a delicious choice for an easy slow-cooked meal. Enjoy!
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 cook it on the high setting for about 4-5 hours to ensure it’s cooked through. Cook time may vary based on your slow cooker, so always check that the internal temperature reaches 165°F (75°C) before shredding.
What if I Don’t Have Black Beans?
No problem! You can easily substitute black beans with pinto beans, kidney beans, or even chickpeas. Each will bring a lovely flavor and texture to the dish.
Can I Make This Ahead of Time?
Absolutely! You can prep all the ingredients the night before and store them in the fridge. In the morning, simply transfer everything to your crockpot and set it to cook. You’ll come home to a delicious meal waiting for you!
How Do I Store Leftovers?
Store any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of chicken broth if it seems too dry. Enjoy your next meal just as much!
With these tips, you’ll be well-equipped to make this flavorful casserole! Enjoy your cooking!
