Crockpot Chicken Enchilada Casserole is a comforting meal that marries the rich and zesty flavors of enchiladas with the ease of a slow cooker. This dish layers tender chicken, beans, corn, and cheese amidst savory tortillas, making it perfect for busy weeknights or casual gatherings. With minimal prep time and maximum flavor, it’s a go-to recipe that your family will love.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 15 minutes – 6 hours 15 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 370
- Protein: 30 grams per serving
- Carbohydrates: 40 grams per serving
- Fat: 10 grams per serving
- Fiber: 9 grams per serving
- Sugar: 4 grams per serving
- Sodium: 730 mg per serving
Why Make This Crockpot Chicken Enchilada Casserole
Making Crockpot Chicken Enchilada Casserole is not just about convenience; it’s also about enjoying a meal packed with flavor and texture. The combination of shredded chicken, hearty black beans, and sweet corn provides a delicious balance, while the enchilada sauce and spices introduce a warm kick. This dish is wonderfully customizable—from the type of cheese to additional toppings like avocado or sour cream—letting you adapt it to your family’s preferences. Plus, it frees up your evening by cooking slowly while you go about your day.
How to Make Crockpot Chicken Enchilada Casserole
Creating this delicious casserole in your crockpot is straightforward. Follow these steps for a meal that’s sure to please.
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 10 small corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions:
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Step 1: Preparation
In a large bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, salt, and pepper. Stir well until everything is evenly mixed.
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Step 2: Layering Tortillas
Layer half of the tortilla strips in the bottom of the crockpot. This will serve as the base for your casserole.
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Step 3: Adding Chicken Mixture
Spoon half of the chicken mixture over the tortillas, then sprinkle with half of the cheese, creating a hearty layer of flavor.
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Step 4: Repeating Layers
Repeat the layers, finishing with a generous layer of cheese on top. This helps achieve that melty, gooey goodness.
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Step 5: Cooking
Cover and cook on low for 4-6 hours or until heated through and the cheese is melted and bubbly. The longer it cooks, the better the flavors mingle.
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Step 6: Serving
Serve warm, garnished with fresh cilantro if desired. Enjoy each bite of this comforting dish!
How to Serve Crockpot Chicken Enchilada Casserole
Serve your Crockpot Chicken Enchilada Casserole hot, straight from the crockpot. Complement it with a side of fresh salad or tortilla chips for some crunch. You can also add toppings like sliced avocado, sour cream, or diced green onions to elevate the experience. This dish works great for family meals or casual gatherings, making it a versatile choice.
How to Store Crockpot Chicken Enchilada Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in individual portions or place back in the crockpot on a low setting until warmed through. You can also freeze leftover casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Perfect Crockpot Chicken Enchilada Casserole
- Make sure to use cooked chicken; store-bought rotisserie chicken works great and saves time.
- Adjust the spice level by including more chili powder or adding jalapeños if you prefer a kick.
- For a gluten-free option, use corn tortillas that are certified gluten-free.
- Layer the ingredients evenly to ensure every bite has all the delicious flavors.
Delicious Variations
- Vegetarian: Substitute the shredded chicken with sautéed bell peppers, zucchini, and mushrooms.
- Spicy: Add diced jalapeños or a splash of hot sauce to your chicken mixture for an extra kick.
- Cheesy: Try different cheese blends for a unique twist, such as pepper jack for heat or queso fresco for creaminess.
Frequently Asked Questions
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Can I use frozen chicken?
Yes, you can use frozen chicken, but it may require a bit longer to cook. Ensure it reaches an internal temperature of 165°F before serving. -
What can I serve with this casserole?
A fresh salad, guacamole, sour cream, or even some corn on the cob make excellent sides. -
Can I make this dish ahead of time?
Absolutely! You can assemble the layers the night before and store them in the fridge. Just turn on the crockpot in the morning. -
What if I don’t have corn tortillas?
You can use flour tortillas or even tortilla chips for a different texture. -
How spicy is this recipe?
The spice level is mild. You can control it by adjusting the amount of chili powder and avoiding jalapeños if you’re sensitive to heat.
Conclusion
Crockpot Chicken Enchilada Casserole is a fabulous dish that simplifies mealtime without skimping on taste. With its vibrant flavors and inviting aroma, this recipe is a winner that will have your family asking for seconds. Whether you’re hosting friends or enjoying a cozy dinner at home, this casserole delivers comfort and satisfaction every time. Give it a try, and let this delightful dish become a staple in your home!
Print
Crockpot Chicken Enchilada Casserole
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting meal that combines tender chicken, beans, corn, and cheese layered with tortillas, perfect for busy weeknights or casual gatherings.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 10 small corn tortillas, cut into strips
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, enchilada sauce, salsa, cumin, chili powder, salt, and pepper. Stir well until everything is evenly mixed.
- Layer half of the tortilla strips in the bottom of the crockpot.
- Spoon half of the chicken mixture over the tortillas, then sprinkle with half of the cheese.
- Repeat the layers, finishing with a layer of cheese on top.
- Cover and cook on low for 4-6 hours until heated through and the cheese is melted and bubbly.
- Serve warm, garnished with fresh cilantro if desired.
Notes
Use rotisserie chicken for convenience. Adjust spice levels as preferred.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 730mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg
