This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm and tasty meal that you can set and forget! Just toss in chicken, veggies, enchilada sauce, and cheese for a cozy dish.
The best part? It’s all in one pot! I love coming home to a delicious meal ready to go. Plus, who doesn’t enjoy the cheesy goodness melting together? Yum!
Key Ingredients & Substitutions
Chicken Breasts: I use boneless, skinless chicken breasts for tenderness. If you prefer, you can substitute with thighs for a richer flavor, or even use leftover rotisserie chicken to save time!
Enchilada Sauce: A jar of enchilada sauce makes it easy, but you can also make your own using tomatoes, spices, and broth if you prefer homemade. Don’t shy away from trying green sauce for a different twist!
Beans: Black beans are optional, but they add protein and fiber. If you don’t have them or prefer something else, try pinto beans or even kidney beans.
Cheese: A Mexican blend is great, but feel free to mix it up with Monterey Jack, cheddar, or pepper jack for some spice.
Tortillas: I use corn tortillas for a traditional touch, but flour tortillas work too! If gluten-free, ensure you find suitable corn tortillas.
How Do I Get Tender Chicken in the Crockpot?
The key to tender chicken in your casserole is cooking it slowly. Here’s how to do it right:
- Make sure to layer your ingredients correctly: chicken first, then sauce and veggies on top. This helps keep the chicken moist.
- Don’t rush the cooking time! Low and slow is best; aim for 6-7 hours on low or 3-4 hours on high for perfectly tender results.
- Once the chicken is cooked, remove it and shred it before mixing it back in. This lets it soak up more flavor from the sauce!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 (16 oz) jar enchilada sauce (red or green)
- 1 cup salsa or diced tomatoes with green chilies
- 1 cup black beans, drained and rinsed (optional)
- 1 small onion, finely chopped
- 1 bell pepper, chopped (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 6-8 corn tortillas, cut into pieces
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Fresh chopped cilantro or green onions for garnish
How Much Time Will You Need?
This hearty casserole is easy to prepare! You’ll need about 15 minutes for prep work. Cooking time will be approximately 6-7 hours on low or 3-4 hours on high. It’s perfect for a busy day—you can set it and forget it!
Step-by-Step Instructions:
1. Prepare the Chicken:
Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This ensures they get juicy as they cook.
2. Mix the Sauce:
In a medium bowl, combine the enchilada sauce, salsa (or diced tomatoes with green chilies), ground cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir it all together until well blended. Pour this tasty mixture evenly over the chicken in the crockpot.
3. Add Vegetables:
Next, on top of the chicken and sauce, add the chopped onion, bell pepper (if using), and black beans (if you want that extra fiber and flavor). Give it a gentle stir to mix the ingredients together.
4. Cooking Time:
Cover the crockpot with its lid. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
5. Shred the Chicken:
Once the chicken is ready, remove the breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. This step makes the chicken easier to mix in with the other layers.
6. Combine Everything:
Return the shredded chicken back into the crockpot, mixing it well with the sauce and veggies to ensure everything is combined nicely.
7. Layer the Tortillas:
Take the cut corn tortillas and layer them on top of the chicken mixture in the crockpot. This helps to create a delicious layered effect!
8. Add the Cheese:
Sprinkle the shredded Mexican blend cheese evenly over the tortillas. This is where the magic happens—cheesy goodness!
9. Final Cooking:
Cover the crockpot again and cook on low for an additional 15-30 minutes, just until the cheese is melted and bubbly—get ready for some amazing aromas!
10. Serve and Enjoy:
Before serving, garnish with fresh chopped cilantro or green onions for a pop of color. Serve it warm with a side of shredded lettuce, sliced tomatoes, sour cream, or guacamole as desired.
This hearty crockpot recipe creates a saucy, cheesy, and perfectly tender chicken enchilada casserole with minimal effort. Enjoy the comforting layers of flavor straight from your slow cooker!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just keep in mind that the cooking time may slightly increase by about 1-2 hours. Ensure they are well-cooked to an internal temperature of 165°F (75°C) before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stove, adding a splash of broth if it seems dry.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the chicken with cooked lentils, chickpeas, or extra black beans, and consider adding more vegetables like zucchini or mushrooms for a hearty meal! You can keep the cheese or use a vegan cheese alternative to make it fully plant-based.
What Should I Serve with Chicken Enchilada Casserole?
This casserole pairs beautifully with a side salad, guacamole, or sour cream for added creaminess. You could also serve it with tortilla chips for extra crunch!
