If you’re looking for a cozy dinner option, this crockpot chicken enchilada casserole is perfect for you. With tender chicken, rich enchilada sauce, and melted cheese, it warms you from the inside out. It’s an effortless dish that’s ready to serve after a busy day, making it ideal for family gatherings or a comforting weeknight meal. Gather everyone around the table and enjoy this delightful creation!
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Why You’ll Love This Crockpot Chicken Enchilada Casserole
This crockpot chicken enchilada casserole is not only simple to prepare, but it also bursts with flavor. The combination of spices and ingredients creates a deliciously satisfying meal that everyone will love. Plus, it cooks in the slow cooker, allowing the flavors to meld beautifully while you focus on other tasks.
Ingredients You’ll Need
Essential Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce (gluten-free if needed)
- 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is gluten-free)
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning (gluten-free if needed) or homemade substitute
- 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (frozen or canned)
- 6 gluten-free tortillas or corn tortillas, sliced into strips
- Optional: 8 oz cream cheese for extra creaminess
- Fresh cilantro for garnish
Gluten-Free Options
To ensure this dish is gluten-free, always check that your enchilada sauce, taco seasoning, and tortillas are labeled as such. There are plenty of gluten-free versions available that maintain all the delicious flavors.
How to Make Crockpot Chicken Enchilada Casserole
Step 1: Prepare the Slow Cooker
Optionally, apply nonstick spray to the slow cooker to help with easy cleanup later.
Step 2: Combine the Ingredients
Place the chicken breasts at the bottom of the slow cooker. Add the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to mix everything together, ensuring the chicken is coated well.
Step 3: Cooking Time and Temperature
Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours. If you need to cook it for longer, it can be kept on Low for up to 6-8 hours, making it incredibly flexible for busy schedules.
Step 4: Shredding the Chicken
Once the chicken is tender, remove it from the slow cooker and shred using two forks or a stand mixer with the paddle attachment. The chicken should fall apart easily, soaking up the delicious flavors of the sauce.
Step 5: Mixing in the Goodies
Return the shredded chicken to the slow cooker. Mix in half of the shredded cheese, black beans, and corn. Stir gently to combine, ensuring that all the ingredients are well-distributed throughout the dish.
Step 6: Final Layering and Melting Cheese
Layer in the sliced tortillas and mix gently again. Sprinkle the remaining cheese on top and cover the slow cooker. Cook for an additional 20-30 minutes until the cheese is melted and everything is heated through. If you desire an extra creamy texture, add cream cheese during the final cooking step.
Tips for the Perfect Crockpot Chicken Enchilada Casserole
Adjust the spice levels by selecting mild or hot enchilada sauce and adding jalapeños if desired. This dish is incredibly versatile, so feel free to swap out ingredients based on your preferences. And don’t forget, leftovers can be used in tacos, burritos, or even over nachos for a fun twist!
Creative Ways to Use Leftovers
Don’t let any leftovers go to waste! You can repurpose this flavorful casserole into delicious tacos, stuffed peppers, or a hearty burrito filling. The options are endless, and each dish will taste just as amazing as the original casserole.
FAQs
How do you cook chicken enchilada casserole in a slow cooker?
To cook chicken enchilada casserole in a slow cooker, place the chicken breasts at the bottom, add enchilada sauce, tomatoes, chiles, and seasoning, cover, and cook on high for 3-4 hours or low for 4-6 hours.
How long are chicken enchiladas good for?
Chicken enchiladas are good for up to 3-4 days when stored in an airtight container in the refrigerator.
What to eat with chicken enchilada casserole?
Chicken enchilada casserole pairs well with a fresh green salad, rice, or tortilla chips for added crunch.
How long to leave chicken casserole in a slow cooker?
You can leave chicken casserole in a slow cooker for 3-4 hours on high or 4-6 hours on low, and it can be kept on low for up to 8 hours if needed.
More Delicious Recipes to Try Next
- Slow Cooker Chicken Burrito Bowl
- Crockpot Chicken Tacos
- Creamy Chicken Enchilada Soup
- Easy Chicken Soup
- Creamy White Chicken Chili
Conclusion
This easy crockpot chicken enchilada casserole is sure to become a family favorite, providing warmth and comfort with every delicious bite. Make sure to check out more delightful recipes on our Pinterest page for inspiration. Enjoy cooking and sharing this meal with your loved ones!
Easy Crockpot Chicken Enchilada Casserole
Equipment
- Slow cooker
- Mixing bowls
- forks or stand mixer
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups red enchilada sauce gluten-free if needed
- 1 can (14.5 oz) fire-roasted tomatoes Hunt’s is gluten-free
- 1 can (4 oz) diced green chiles
- 1 packet taco seasoning gluten-free if needed or homemade substitute
- 2 cups shredded Mexican cheese blend or Monterey Jack or sharp cheddar
- 1 can (15 oz) black beans drained and rinsed
- 1 cup sweet corn kernels frozen or canned
- 6 pieces gluten-free tortillas or corn tortillas, sliced into strips
- 8 oz cream cheese optional for extra creaminess
- Fresh cilantro for garnish
Instructions
- Optionally, apply nonstick spray to the slow cooker and place the chicken breasts at the bottom.
- Add the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning, then stir gently.
- Cover and cook on High for 3-4 hours or Low/Medium for 4-6 hours.
- Once the chicken is tender, shred it using two forks or a stand mixer.
- Return the shredded chicken to the slow cooker and mix in half of the shredded cheese, black beans, and corn.
- Layer in the sliced tortillas and mix gently, then sprinkle the remaining cheese on top.
- Cover and cook for an additional 20-30 minutes until the cheese is melted.
- If desired, add cream cheese during the final cooking step for added creaminess.
- Garnish with chopped cilantro before serving.