This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm, comforting dish perfect for busy days. Just toss in chicken, beans, tortillas, and cheese, and let your slow cooker do the magic!
I love coming home to the smell of this casserole bubbling away. It’s like a cozy hug in a dish! Plus, the leftovers are just as yummy for lunch the next day. Who doesn’t enjoy that? 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe because they shred easily and stay tender. If you want a shortcut, feel free to use rotisserie chicken. Just add it in shredded towards the end of cooking.
Beans: Black beans are my favorite for adding protein and fiber. If you’re not a fan, you could swap them for pinto beans or kidney beans. Canned beans are perfect since they save time!
Tortillas: I suggest using flour tortillas for a soft texture, but corn tortillas can give you that authentic taste. If you need a gluten-free option, corn tortillas work beautifully.
Cheese: A Mexican cheese blend melts well and gives a rich flavor, but you can use cheddar or Monterey Jack if that’s what you have. Just make sure to shred it yourself for better melting!
How Do You Layer Ingredients for the Best Flavor?
Layering is essential for creating a delicious casserole in your slow cooker. Doing it right allows each ingredient to meld together beautifully. Start with the chicken at the bottom, then alternate layers of sauce, tortillas, bean mixture, and cheese.
- Begin by placing the chicken at the bottom of the crockpot.
- Follow with half the enchilada sauce to keep the chicken moist.
- Layer on tortillas to build your casserole structure.
- Add the bean mixture, followed by cheese, and repeat until all ingredients are used.
- Ending with cheese on top is great for a bubbly and golden finish.
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 lbs boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chilies
- 8-10 small flour or corn tortillas, cut into strips or quarters
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
For the Toppings:
- 4 cups shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish, optional)
- Sour cream (for serving, optional)
How Much Time Will You Need?
This hearty casserole takes about 15 minutes to prepare and then cooks in your crockpot for either 6 to 7 hours on low or 3 to 4 hours on high. Perfect for a busy day, just set it and forget it!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
First things first, spray the inside of your slow cooker with non-stick cooking spray. This will help prevent sticking and make cleanup easier!
2. Layer the Chicken:
Place the chicken breasts directly in the bottom of the crockpot. They’ll be the delicious base for your casserole!
3. Mix the Vegetables:
In a medium bowl, combine the drained black beans, corn, diced green chilies, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Stir everything together until it’s well mixed.
4. Add the Sauces:
Pour half of both the red and green enchilada sauces over the chicken in the crockpot. This will keep the chicken moist as it cooks.
5. Stack on the Tortillas:
Layer half of the tortilla pieces over the saucy chicken. You can cut them into strips or quarters to fit better!
6. Add the Bean Mixture:
Spread half of your bean and corn mixture over the tortillas to add flavor and nutrients.
7. Cheese It Up:
Sprinkle 2 cups of the shredded cheese over this layer. Cheese makes everything better, right?
8. Repeat the Layers:
Now, repeat the layers with the remaining ingredients: the rest of the tortillas, the rest of the bean mixture, the leftover enchilada sauces, and finally, the remaining cheese on top.
9. Cook the Casserole:
Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. You’re looking for the chicken to be cooked through and the casserole to be bubbly!
10. Shred the Chicken:
Once cooked, use two forks to shred the chicken right in the crockpot. This adds more flavor to each bite!
11. Serve and Enjoy:
Garnish your casserole with fresh cilantro if you like. Serve with a dollop of sour cream on top for a creamy touch!
Enjoy this easy, flavorful, and hearty crockpot meal perfect for those busy nights! It’s likely to become a family favorite! 🌟
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just add an extra hour of cooking time if you’re using the low setting. Always ensure the chicken is fully cooked to an internal temperature of 165°F before serving!
Can I Make This Casserole Vegetarian?
Absolutely! Substitute the chicken with extra beans (like pinto or kidney beans) or some sautéed vegetables, such as bell peppers and zucchini. Just be sure to adjust the cooking time accordingly, as the veggies will need less time to cook.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can easily reheat it in the microwave or on the stovetop. If you have a large amount, consider freezing individual portions for later!
Can I Make This Ahead of Time?
Definitely! You can prepare everything up to the cooking step, cover it, and refrigerate it for up to a day before cooking. Just remember to adjust the cooking time if your casserole is starting cold from the fridge!
