Crockpot Chicken Enchilada Casserole Recipe

Chicken enchiladas are a beloved Mexican-inspired dish, often baked in the oven with layers of tortillas, chicken, sauce, and cheese. This Crockpot Chicken Enchilada Casserole takes all those flavors and simplifies the process, making it an easy, hands-off recipe.

You’ll still get the bold flavors of enchilada sauce, shredded chicken, gooey cheese, and soft tortillas, but with the added convenience of slow-cooking everything together. Perfect for busy weekdays or when you want a comforting dinner without much effort, this casserole is a family favorite that can be customized to suit your taste.

This recipe allows you to enjoy the rich taste of enchiladas without the hassle of rolling each one individually. All the ingredients are layered in a crockpot and slow-cooked to perfection, creating a delicious, cheesy, and hearty casserole. You can use store-bought enchilada sauce or make your own, and the dish can be easily adapted to be gluten-free or low-carb by using alternative tortillas.

Equipment

• Crockpot/Slow Cooker: A standard 6-quart crockpot works well for this recipe.
• Mixing Bowl: For prepping ingredients.
• Tongs/Fork: For shredding the chicken.
• Measuring Spoons: For seasoning and measuring sauces.

Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: Start by seasoning the boneless, skinless chicken breasts with a pinch of salt, pepper, cumin, and chili powder. This helps infuse the chicken with flavor as it slow cooks.
2. Optional Searing (for Extra Flavor): While this step is optional, it adds extra depth of flavor to the chicken. Heat a tablespoon of olive oil in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side, just until lightly browned. This locks in the juices and adds a nice flavor to the final dish.
3. Place in Crockpot: Place the chicken breasts into the bottom of your crockpot.

Step 2: Add Ingredients to the Crockpot

1. Add the Enchilada Sauce: Pour 1 1/2 cups of enchilada sauce over the chicken breasts, reserving the remaining half cup for later use. The sauce will infuse the chicken with that rich, tangy enchilada flavor as it cooks.
2. Add Vegetables and Beans: Layer the chopped onion, minced garlic, diced green chilies, black beans, and corn on top of the chicken. These ingredients will add texture and a burst of flavors to the casserole.
3. Layer the Tortillas: Cut the corn tortillas into quarters or strips and layer them on top of the chicken and vegetables. The tortillas will soak up the enchilada sauce and soften as they cook, mimicking the texture of enchiladas.
4. Add Cheese: Sprinkle 1 1/2 cups of shredded cheddar cheese over the tortillas. This will create a melty, cheesy layer that ties everything together.

Step 3: Slow Cook

1. Cover and Cook: Cover the crockpot with the lid and cook on low for 4-6 hours or on high for 2-3 hours. The cooking time may vary depending on the size of the chicken breasts and the specific crockpot you are using. You’ll know the dish is ready when the chicken is fully cooked and easily shreddable.
2. Shred the Chicken: Once the chicken is tender, use tongs or two forks to shred it directly in the crockpot. Stir the chicken into the casserole mixture, combining it with the enchilada sauce, beans, corn, and tortillas.

Step 4: Final Cheese Layer and Serve

1. Add Remaining Enchilada Sauce: Drizzle the reserved 1/2 cup of enchilada sauce over the shredded chicken mixture. This adds extra moisture and flavor to the casserole.
2. Add Final Cheese Layer: Sprinkle the remaining cheddar cheese and 1 cup of Monterey Jack cheese on top of the casserole. Cover the crockpot again and let it cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
3. Garnish: Before serving, garnish the casserole with chopped cilantro, sliced jalapeños, or fresh lime wedges for an added burst of flavor.

Step 5: Serve and Enjoy

1. Scoop and Serve: Using a large spoon, scoop the casserole onto plates or into bowls. Serve it hot, with additional toppings such as sour cream, avocado slices, shredded lettuce, and hot sauce.
2. Pair with Sides: This chicken enchilada casserole pairs well with Mexican rice, refried beans, or a light side salad.

Tips for Success

• Use Corn Tortillas for Authentic Flavor: Corn tortillas are the traditional choice for enchiladas and hold up well during slow cooking. Flour tortillas can become mushy, so it’s best to stick with corn for this recipe.
• Homemade Enchilada Sauce for Extra Flavor: While store-bought enchilada sauce works just fine, making your own homemade sauce adds a depth of flavor. You can control the spice level and adjust the seasonings to your liking.
• Customize the Spice Level: This recipe is mild to moderately spicy, depending on the type of enchilada sauce and chilies you use. To make it spicier, add more chili powder, sliced jalapeños, or a dash of hot sauce. For a milder version, opt for mild enchilada sauce and omit the jalapeños.
• Make It Ahead: This recipe can be prepped the night before. Simply layer all the ingredients in the crockpot, cover, and refrigerate overnight. In the morning, set the crockpot to cook, and dinner will be ready when you are.
• Low-Carb Version: If you’re following a low-carb or keto diet, you can swap the corn tortillas for low-carb tortillas or even skip the tortillas altogether and use more vegetables like zucchini or cauliflower.

Variations

• Vegetarian Enchilada Casserole: Skip the chicken and add more beans, such as pinto beans or kidney beans. You can also add roasted vegetables like zucchini, bell peppers, and sweet potatoes for a hearty, vegetarian option.
• Beef Enchilada Casserole: Replace the chicken with ground beef or shredded beef. Brown the ground beef before adding it to the crockpot, or use leftover shredded beef for a rich, flavorful casserole.
• Green Chicken Enchilada Casserole: Use green enchilada sauce instead of red for a tangy, vibrant variation. You can also add roasted green chilies for extra flavor.

Storage and Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply warm the casserole in the microwave for 1-2 minutes or place it in an oven-safe dish and bake at 350°F (175°C) until heated through.
• Freezing: This chicken enchilada casserole freezes well. Once the casserole has cooled completely, transfer it to a freezer-safe container and store for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it in the oven.

Conclusion

This Crockpot Chicken Enchilada Casserole is the ultimate comfort food, packed with the bold flavors of enchilada sauce, tender shredded chicken, melty cheese, and soft tortillas.

Yield: 6

Crockpot Chicken Enchilada Casserole Recipe

Print

Chicken enchiladas are a beloved Mexican-inspired dish, often baked in the oven with layers of tortillas, chicken, sauce, and cheese. This Crockpot Chicken Enchilada Casserole takes all those flavors and simplifies the process, making it an easy, hands-off recipe. You’ll still get the bold flavors of enchilada sauce, shredded chicken, gooey cheese, and soft tortillas, but with the added convenience of slow-cooking everything together. Perfect for busy weekdays or when you want a comforting dinner without much effort, this casserole is a family favorite that can be customized to suit your taste.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cups enchilada sauce (store-bought or homemade)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 6 small flour or corn tortillas, cut into quarters
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro (for garnish)
• Optional toppings: sour cream, avocado, jalapeños, or sliced olives

Instructions

1. Prepare the Chicken:
   Place the chicken breasts at the bottom of the crockpot. Season with cumin, chili powder, garlic powder, onion powder, salt, and pepper.
   
2. Add the Sauces and Vegetables:
   Pour half of the enchilada sauce over the chicken. Add the black beans, corn, and diced tomatoes on top. Pour the remaining enchilada sauce over everything.
   
3. Layer the Tortillas:
   Top the mixture with half of the tortilla quarters, pressing them gently into the sauce to soak up the flavor.
   
4. Add Cheese:
   Sprinkle one cup of shredded cheese over the tortillas.
   
5. Repeat Layers:
   Add the remaining tortilla quarters on top of the cheese layer, then finish with the remaining sauce and another cup of cheese.
   
6. Cook the Casserole:
   Cover the crockpot and cook on high for 4 hours or on low for 6 hours, until the chicken is cooked through and shreds easily.
   
7. Shred the Chicken:
   Before serving, remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the casserole and gently mix everything to combine.
   
8. Serve:
   Scoop the casserole into bowls or plates, and garnish with fresh cilantro and your choice of toppings like sour cream, avocado, or jalapeños.

Notes

Make it Vegetarian: Substitute the chicken with additional beans, lentils, or veggies like zucchini or bell peppers for a meatless option.

Add Spice: For extra heat, include diced jalapeños or use a spicy enchilada sauce.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.