Crockpot Chicken Enchilada Casserole

Why Make This Recipe

Crockpot Chicken Enchilada Casserole is a fantastic choice for busy weekdays. It’s easy to prepare, cooks slowly, and delivers rich flavors that everyone will love. The combination of chicken, enchilada sauce, cheese, and beans make for a hearty meal that is comforting and satisfying. Plus, you can customize it to suit your taste, and it’s perfect for meal prep!

How to Make Crockpot Chicken Enchilada Casserole

Ingredients:

2 lbs boneless, skinless chicken breasts
2 cups red enchilada sauce (GF if needed)
1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
1 can (4 oz) diced green chiles
1 packet taco seasoning (GF 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

Directions:

Spray your slow cooker with nonstick spray if desired.
Place chicken breasts in the bottom of the slow cooker.
Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed.
Once the chicken is tender, remove it from the slow cooker and shred with two forks (or use a stand mixer with the paddle attachment for faster shredding).
Return shredded chicken to the slow cooker.
Stir in half of the shredded cheese, black beans, and corn.
Add the sliced tortillas and gently mix everything together.
Sprinkle the remaining cheese over the top.
Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through.
If desired, add cream cheese during this final step for extra creaminess.
Garnish with chopped cilantro and serve!

How to Serve Crockpot Chicken Enchilada Casserole

Serve this delicious casserole warm, right from the slow cooker. It goes well with a side of salad or some avocado slices. For added flavor, top each serving with fresh cilantro or a dollop of sour cream.

How to Store Crockpot Chicken Enchilada Casserole

To store leftovers, let the casserole cool down before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze it for up to 2-3 months. Reheat in the microwave or oven before serving.

Tips to Make Crockpot Chicken Enchilada Casserole

Make sure to season the chicken well with the taco seasoning for the best flavor.
For a spicier dish, use hot enchilada sauce or add jalapeños.
You can swap out the cheese for your favorites or use a dairy-free cheese for a different option.
If you want a thicker casserole, reduce the amount of enchilada sauce.

Variation

You can add vegetables like bell peppers or zucchini for extra nutrition. Consider using ground turkey or beef instead of chicken if you prefer. For a vegetarian option, skip the chicken and add more beans and veggies.

FAQs

Can I cook this recipe overnight?

It’s not recommended to cook it overnight because it may overcook. Stick to the recommended cooking times for the best results.

Can I use frozen chicken?

Yes, you can use frozen chicken breasts. Just add a little extra time to the cooking process; ensure the chicken reaches a safe internal temperature of 165°F.