This Hearty Crockpot Chicken Enchilada Casserole is a warm and filling dish! With tender chicken, beans, and cheesy goodness, it’s perfect for family dinners or potlucks.
Honestly, using a crockpot makes it so easy! Just toss everything in, set it, and let it simmer while you unwind. I love serving it with some fresh avocado on top for extra yum! 🥑
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts for tenderness. They cook beautifully in the crockpot, but you can use chicken thighs if you want more flavor and moisture.
Enchilada Sauces: Both red and green enchilada sauces add depth to the dish. If you can’t find them, you can make a simple sauce by blending canned tomatoes with some taco seasoning. It’s a tasty alternative!
Beans: Black beans are great for protein and fiber, but you can substitute them with pinto beans or kidney beans based on what you have on hand or your preference.
Tortillas: Flour tortillas are soft and chewy, but corn tortillas will add more authentic flavor. Feel free to mix and match! You can also use gluten-free tortillas if needed.
How Do I Ensure My Chicken is Perfectly Cooked and Shredded?
The key to perfectly cooked chicken in this casserole is allowing enough time for it to cook and become tender. Here’s how to nudge it in the right direction:
- Layer the chicken at the bottom of the crockpot. It cooks evenly this way.
- Set your crockpot on low for 5-6 hours for best results. If you’re short on time, high for 3-4 hours works too!
- Once it’s cooked, use two forks to shred the chicken directly in the pot. This mixes it well with the other layers.
Trust me, the longer cooking time really allows the flavors to meld beautifully. Enjoy your meal!
Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For The Casserole:
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can green enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 8 small flour or corn tortillas, cut into quarters
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: sliced jalapeños or avocado for serving
Time Needed:
This hearty casserole will take about 15 minutes to prep. Then, let it cook in the crockpot for 5 to 6 hours on low or 3 to 4 hours on high. So, set it in the morning and enjoy a delicious dinner later!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This layer cooks perfectly and keeps the chicken tender.
2. Mix the Sauces:
In a mixing bowl, combine the red and green enchilada sauces with ground cumin, chili powder, garlic powder, salt, and pepper. Stir until all the ingredients are well mixed.
3. Layer the Ingredients:
Pour half of the sauce mixture evenly over the chicken. On top of that, add half of the rinsed black beans, drained corn, and chopped onion. Layer half of the tortilla pieces over the mixture, followed by 1 cup of shredded cheddar and 1 cup of Monterey Jack cheese.
4. Repeat the Layers:
Add the remaining sauce, black beans, corn, onion, tortilla pieces, and the rest of the cheese on top, ensuring it’s all well distributed for maximum flavor.
5. Cook the Casserole:
Cover the crockpot and set it to cook on low for 5 to 6 hours or on high for 3 to 4 hours. You want the chicken to be fully cooked and tender.
6. Shred and Serve:
When cooking time is up, shred the chicken with two forks directly in the pot and stir everything together. It’s deliciously mixed now!
7. Garnish and Enjoy:
Top your casserole with freshly chopped cilantro and, if you like, add sliced jalapeños or avocado. Serve warm with sour cream or alongside a fresh salad if desired.
Enjoy your hearty, cheesy crockpot chicken enchilada casserole! It’s sure to be a hit!
FAQ for Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Absolutely! You can use frozen chicken breasts, but be aware that they’ll take longer to cook. If possible, thaw them overnight in the refrigerator for best results. If using frozen, expect to add an extra hour to your cooking time.
What If I Don’t Have Canned Enchilada Sauce?
No worries! You can make a quick substitute by blending canned tomatoes with some taco seasoning or a bit of chili powder for flavor. It won’t taste exactly the same, but it will still be delicious!
Can I Make This Recipe Vegetarian?
Yes! Simply omit the chicken and replace it with your choice of vegetables, such as bell peppers, zucchini, or mushrooms. You might also want to add more beans for protein!
How Do I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of water if it seems dry. Enjoy it again as a quick meal!