Crockpot Chicken Enchiladas Casserole Recipe
If you’re looking for a delicious, easy-to-make dish that’s perfect for busy weeknights, look no further than Crockpot Chicken Enchiladas Casserole. This flavorful Mexican-inspired dish combines tender chicken, savory enchilada sauce, melted cheese, and soft tortillas, all slow-cooked to perfection in your crockpot. It’s a no-fuss recipe that delivers big on taste with minimal effort, making it an ideal family meal.
Whether you’re a fan of enchiladas or casseroles, this crockpot version gives you the best of both worlds without needing to roll tortillas. Just layer the ingredients, set the crockpot, and let it do all the work!
Step-by-Step Cooking Instructions
1. Prepare the Chicken
Place the chicken breasts in the crockpot and season with salt, pepper, cumin, and chili powder. Pour 1 cup of enchilada sauce over the chicken, making sure it’s coated well. Cover the crockpot and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and easy to shred.
2. Shred the Chicken
Once the chicken is cooked, use two forks to shred it directly in the crockpot. Stir the chicken to mix with the sauce and keep it moist.
3. Layer the Casserole
Remove the chicken from the crockpot and set aside. In the bottom of the crockpot, add a thin layer of enchilada sauce. Begin layering the tortillas, followed by shredded chicken, black beans, corn, onions, garlic, and a handful of shredded cheese. Repeat the layers until all the ingredients are used, finishing with a layer of tortillas and cheese on top.
4. Cook the Casserole
Pour the remaining enchilada sauce over the top layer, ensuring everything is well covered. Set the crockpot on low for 2-3 hours or high for 1-2 hours, until the cheese is melted and the flavors have melded together.
5. Serve and Garnish
Once the casserole is done, scoop out portions and serve with sour cream, chopped cilantro, and extra cheese if desired. You can also add guacamole, salsa, or jalapeños for an extra kick.
Tips for Success
- Tortilla Choice: Corn tortillas hold up better during cooking, but flour tortillas offer a softer, more casserole-like texture. Choose based on your preference.
- Chicken Variations: You can use pre-cooked rotisserie chicken to save time. Just layer it with the sauce and tortillas.
- Vegetarian Option: Swap the chicken for sautéed vegetables like zucchini, bell peppers, and mushrooms for a meat-free version.
Why You’ll Love Crockpot Chicken Enchiladas Casserole
This dish is a crowd-pleaser, perfect for feeding a hungry family or serving at gatherings. The flavors of enchiladas, combined with the convenience of a casserole, make it a winning recipe. Plus, using the crockpot means minimal hands-on cooking, giving you time to relax or get other things done while dinner takes care of itself.
The casserole also reheats beautifully, making it great for leftovers or meal prep. Simply store in the fridge and enjoy throughout the week.
Conclusion
Crockpot Chicken Enchiladas Casserole is a game-changer for anyone who loves bold Mexican flavors but doesn’t have time for complicated meal prep. With tender chicken, flavorful enchilada sauce, and cheesy goodness all layered into one dish, this casserole is sure to become a favorite. Just set it and forget it, and come back to a satisfying, family-friendly dinner that’s ready to serve.
Crockpot Chicken Enchiladas Casserole Recipe
If you're looking for a delicious, easy-to-make dish that’s perfect for busy weeknights, look no further than Crockpot Chicken Enchiladas Casserole. This flavorful Mexican-inspired dish combines tender chicken, savory enchilada sauce, melted cheese, and soft tortillas, all slow-cooked to perfection in your crockpot. It’s a no-fuss recipe that delivers big on taste with minimal effort, making it an ideal family meal.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups enchilada sauce (red or green)
- 1 cup sour cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (4 oz) diced green chiles
- 8 corn tortillas, cut into strips
- 2 cups shredded Mexican blend cheese (or cheddar cheese)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
- Sliced avocado, jalapeños, or lime wedges (optional, for serving)
Instructions
1. Prep the chicken:
Season the chicken breasts with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Place them in the crockpot.
2. Add the ingredients:
Pour the enchilada sauce over the chicken breasts, then add the black beans, corn, and diced green chiles on top.
3. Cook the chicken:
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
4. Shred the chicken:
Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and mix it into the sauce and vegetables.
5. Add tortillas and cheese:
Stir in the sour cream to make the mixture creamy.
Add the tortilla strips, mixing them into the chicken mixture.
Sprinkle the shredded cheese evenly over the top of the mixture.
6. Finish cooking:
Cover and cook for an additional 15-20 minutes on low, or until the cheese is melted and bubbly.
7. Serve:
Garnish with fresh cilantro, and serve with optional toppings like sliced avocado, jalapeños, or lime wedges.