This Easy Hearty Crockpot Chicken Enchilada Casserole is a yummy one-pot meal that mixes chicken, corn, beans, and tortillas with a tasty sauce. Just set it and forget it in the crockpot!
I love how simple it is to make, and my family can’t get enough of it. Plus, you get delicious leftovers for lunch the next day. Win-win! 🌮
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken is great for this dish. If you’re looking for a quicker option, shredded rotisserie chicken also works well. Just add it in the last hour of cooking to warm it through.
Enchilada sauce: You can use red enchilada sauce from a can, or if you prefer homemade, it’s easy to whip up! Just blend some tomatoes with chili powder, garlic, and cumin for a fresh spin.
Corn: Frozen corn is convenient, but if you have fresh corn, you can cut it off the cob and use that instead! Canned corn will work too, just drain it well.
Black beans: You can swap black beans for pinto beans or even kidney beans if you want to change things up. Just rinse them well before adding to the mix.
Cheese: A Mexican cheese blend is delicious here. However, you can substitute it with cheddar cheese, Monterey Jack, or even vegan cheese if you prefer a non-dairy option.
How Do You Get the Perfect Layering in a Crockpot Dish?
Layering is key to ensuring all ingredients cook properly in your crockpot. Here’s how to do it right:
- Start with the cooked chicken at the bottom, allowing juices to soak into the meat.
- Pour half of your sauce mix over the chicken for flavor and moisture.
- Add a layer of tortillas, which will soak up some sauce and become soft.
- Repeat with the remaining sauce and tortillas, finishing with cheese on top for that melty goodness.
Following these simple steps will create a beautifully layered casserole that is not only tasty but visually appealing too!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients:
- 2 lbs boneless skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 cup frozen corn (can substitute canned, drained)
- 1 (15 oz) can black beans, drained and rinsed
- 6-8 small corn tortillas, cut into quarters
- 2 cups shredded Mexican cheese blend
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro or sliced green onions for garnish (optional)
How Much Time Will You Need?
This easy chicken enchilada casserole takes about 15 minutes of prep time, plus 5-6 hours of cooking on low or 3-4 hours on high in the crockpot. It’s perfect for a busy day when you want a hearty meal without fuss!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless skinless chicken breasts at the bottom of your crockpot. This is the base for your delicious casserole.
2. Mix the Sauce:
In a medium bowl, combine the enchilada sauce, drained diced tomatoes with green chilies, frozen corn, rinsed black beans, ground cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until it’s well mixed.
3. Layer the Ingredients:
Pour half of the sauce mixture over the chicken breasts in the crockpot. Next, sprinkle half of the cut tortillas evenly over the sauce layer. This helps to soak up all the yummy flavors.
4. Add More Sauce and Tortillas:
Take the remaining sauce mixture and pour it over the tortillas. Then, add the remaining tortilla pieces on top. You want to end up with layers of deliciousness!
5. Cook the Casserole:
Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should be cooked through and tender — it will be easy to shred.
6. Shred the Chicken:
About 15 minutes before serving, take two forks and shred the chicken directly in the crockpot. It’ll mix beautifully with the other ingredients.
7. Top with Cheese:
Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole. Cover and cook on high for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Serve and Garnish:
Garnish with chopped fresh cilantro or sliced green onions, if desired. Serve hot alongside your favorite sides, like shredded lettuce, sliced tomatoes, sour cream, or guacamole.
This easy crockpot chicken enchilada casserole is hearty, cheesy, and packed with authentic Tex-Mex flavors. Enjoy your meal!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just be sure to cook on high for about 4-5 hours instead of the usual cooking times. Always check for doneness to ensure the chicken is fully cooked and tender.
What Can I Substitute for the Black Beans?
If you don’t have black beans on hand, pinto beans or kidney beans are great alternatives. You can also leave them out entirely if you prefer a lighter version; just increase the corn slightly for added texture!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through, adding a splash of broth or water if necessary to keep it moist.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare everything in the crockpot the night before and store it in the fridge. Just remember to set it to cook in the morning for a delicious meal when you return home!
