Hearty Crockpot Chicken Enchilada Casserole Recipe

If you’re in the mood for a comforting, flavor-packed meal, look no further than this Crockpot Chicken Enchilada Casserole. This hearty dish combines the zesty flavors of a classic enchilada with the convenience of slow cooking. Layers of tender shredded chicken, savory enchilada sauce, melted cheese, and soft tortillas make this casserole an irresistible option for weeknight dinners, game days, or family gatherings.

Not only is this recipe easy to prepare, but it’s also versatile. Customize it with your favorite toppings or adjust the spice level to suit your taste buds. Whether you’re a fan of mild or spicy flavors, this casserole is sure to become a go-to in your recipe rotation.

Why You’ll Love This Recipe

1. Effortless Cooking: The slow cooker does all the hard work while you go about your day.
2. One-Pot Meal: Fewer dishes and more time to enjoy your delicious meal.
3. Family Favorite: A crowd-pleaser that pairs well with any side dish or toppings.
4. Customizable: Make it as spicy or mild as you like, and add your favorite extras like beans or veggies.

Step-by-Step Instructions

Step 1: Prep the Chicken

1. Season the Chicken: In a small bowl, mix chili powder, cumin, garlic powder, onion powder, smoked paprika, and a pinch of salt. Rub the seasoning blend all over the chicken breasts.
2. Add to Slow Cooker: Place the seasoned chicken in the bottom of your slow cooker.

Step 2: Build the Casserole Layers

1. Add the Ingredients:
   • Pour half of the enchilada sauce over the chicken.
   • Sprinkle the diced onion evenly over the sauce.
   • If using black beans and corn, add them as a layer on top of the chicken.
2. Layer the Tortillas: Arrange a layer of tortilla quarters over the mixture. It’s fine if they overlap slightly.
3. Add Cheese: Sprinkle a generous handful of shredded cheese over the tortillas.

Step 3: Repeat the Layers

1. Continue Layering: Repeat the process with the remaining ingredients—enchilada sauce, tortillas, and cheese—until all ingredients are used up, ending with a top layer of cheese.

Step 4: Cook the Casserole

1. Set the Slow Cooker: Cover and cook on low for 6–7 hours or high for 3–4 hours.
2. Shred the Chicken: About 30 minutes before the cooking time ends, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir gently to mix with the sauce and layers.

Serving Suggestions

• Garnish with fresh cilantro, sliced jalapeños, or diced avocado for added flavor and color.
• Serve with a side of Spanish rice or a simple green salad.

Tips for Success

1. Use Rotisserie Chicken for a Shortcut: If you’re short on time, skip the slow cooking and use shredded rotisserie chicken. Simply layer it with the enchilada sauce, tortillas, and cheese in your crockpot.
2. Adjust the Spice Level: For a milder version, use a mild enchilada sauce and skip the jalapeños. For extra heat, add diced green chiles or a splash of hot sauce.
3. Prevent Soggy Tortillas: Cut the tortillas into smaller pieces to help them absorb the sauce evenly without becoming overly soft.

Variations

Vegetarian Option

• Swap the chicken for a mix of black beans, pinto beans, and diced vegetables like zucchini or bell peppers.

Add More Veggies

• Incorporate diced tomatoes, spinach, or sliced mushrooms for added nutrients.

Use Flour Tortillas

• If you prefer flour tortillas over corn, they’ll work just as well in this recipe.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! You can assemble the casserole in the slow cooker the night before and start cooking it in the morning.

Can I use green enchilada sauce instead of red?

Absolutely! Green enchilada sauce works just as well and provides a slightly tangier flavor.

What cheese is best for this recipe?

A Mexican blend works great, but you can also use cheddar, Monterey Jack, or pepper jack for added spice.

Conclusion

This Crockpot Chicken Enchilada Casserole is the ultimate one-pot comfort food. It’s packed with bold flavors, tender chicken, and cheesy goodness, all layered together for a deliciously satisfying meal. Whether you’re cooking for a crowd or meal prepping for the week, this casserole will leave everyone asking for seconds.

Yield: 8

Hearty Crockpot Chicken Enchilada Casserole Recipe

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If you’re in the mood for a comforting, flavor-packed meal, look no further than this Crockpot Chicken Enchilada Casserole. This hearty dish combines the zesty flavors of a classic enchilada with the convenience of slow cooking. Layers of tender shredded chicken, savory enchilada sauce, melted cheese, and soft tortillas make this casserole an irresistible option for weeknight dinners, game days, or family gatherings.

Prep Time 15 minutes

Cook Time 5 hours

Total Time 5 hours 15 minutes

Ingredients

• For the Casserole
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 can (10 ounces) red enchilada sauce
• 1 can (10 ounces) green enchilada sauce (or use all red if preferred)
• 1 can (14.5 ounces) diced tomatoes with green chilies (e.g., Rotel)
• 1 small onion, finely diced
• 1 cup frozen or canned corn, drained
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded Mexican blend cheese
• 10 small corn or flour tortillas, cut into strips
• For Topping (Optional)
• Sliced green onions
• Fresh cilantro, chopped
• Sour cream
• Sliced avocado
• Jalapeño slices

Instructions

1. Prepare the Base
   Spray the inside of your crockpot with nonstick cooking spray.
   Place the chicken breasts in the bottom of the crockpot.
   
2. Add Ingredients
   Pour the red and green enchilada sauces over the chicken.
   Add the diced tomatoes, onion, corn, black beans, and spices (chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper).
   Stir gently to combine, ensuring the chicken is submerged in the sauce.
   
3. Cook the Chicken
   Cover and cook on low for 6 hours or high for 4 hours, until the chicken is tender and cooked through.
   
4. Shred the Chicken
   Once the chicken is cooked, use two forks to shred it directly in the crockpot.
   Stir the shredded chicken into the sauce and vegetable mixture.
   
5. Assemble the Casserole
   Stir in half of the shredded cheese and mix well.
   Add the tortilla strips, stirring them into the mixture so they're evenly distributed.
   
6. Final Cooking Step
   Sprinkle the remaining cheese on top of the casserole.
   Cover and cook on high for an additional 15-20 minutes, or until the cheese is melted and bubbly.
   
7. Serve and Garnish
   Serve the casserole warm with your desired toppings, such as green onions, cilantro, sour cream, avocado slices, or jalapeños.

Notes

• Tortilla Alternatives: If you prefer, you can layer the tortillas whole instead of cutting them into strips.
• Meat Swap: Substitute chicken with cooked and shredded beef or ground turkey for a different flavor.
• Spice Level: Adjust the chili powder and jalapeños to suit your heat preference.