Crockpot Chicken Enchiladas Casserole

If you are looking for a simple and delicious dinner idea, you have come to the right place! This dish is called Crockpot Chicken Enchiladas Casserole. It is an easy recipe that combines flavorful ingredients in one pot. You can let the slow cooker do most of the work for you, making it perfect for busy days. Whether you are cooking for your family or hosting friends, this recipe is sure to please!

Why Make This Recipe

There are many reasons to make Crockpot Chicken Enchiladas Casserole. First, it is convenient. With a busy schedule, you may not always have time to cook. By using a slow cooker, you can set it in the morning and have a hot meal ready when you come home.

Second, this dish is packed with flavor. The combination of red enchilada sauce, fire-roasted tomatoes, and taco seasoning brings a delightful taste. The shredded chicken is tender and absorbs all the wonderful flavors.

Third, it is healthy! This recipe uses lean chicken, beans, and vegetables. It has protein, fiber, and essential nutrients that are great for you. Plus, it is gluten-free, making it a good choice for those with dietary restrictions.

Finally, this casserole is versatile. You can serve it for a casual family dinner or at a party. You can even customize it according to your taste, like adding different toppings or adjusting the spice level.

How to Make Crockpot Chicken Enchiladas Casserole

Making this dish is simple and straightforward. You will need a few key ingredients and a slow cooker. Here’s a detailed guide to help you prepare the Crockpot Chicken Enchiladas Casserole.

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 15 ounces red enchilada sauce
• 14.5 ounces can fire-roasted tomatoes
• 4.5 ounces green chiles
• 1.25 ounces gluten-free taco seasoning packet
• 15 ounces can black beans, drained (you can also use pinto beans)
• 1 cup frozen corn (or you can use canned corn)
• 1 cup shredded Mexican or cheddar cheese
• 6 small corn tortillas, cut into wedges (you may use small gluten-free flour tortillas if preferred)

Directions

1. Prepare the Chicken: Start by placing the boneless skinless chicken breasts into the slow cooker. Make sure they are evenly spaced.

2. Add the Sauce: Pour the red enchilada sauce completely over the chicken. This will help flavor the meat as it cooks.

3. Add More Ingredients: Next, add the fire-roasted tomatoes and green chiles. These will give your dish a delightful taste and texture.

4. Season Your Dish: Sprinkle the gluten-free taco seasoning packet over all the ingredients. This will enhance the flavors and make the dish truly delicious.

5. Cook It: Cover the crockpot with the lid. Cook the mixture on low heat for 4 to 6 hours. If you are in a hurry, you can cook it on high heat for 3 to 4 hours.

6. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.

7. Combine Everything: Return the shredded chicken to the slow cooker. Add ½ of the shredded cheese, black beans, corn, and tortilla wedges. Mix everything together gently to combine.

8. Top It Off: Sprinkle the remaining cheese on top. Cover the slow cooker again and cook for an additional 20 to 30 minutes on high. This will melt the cheese and make it bubbly.

9. Serve: Your delicious Crockpot Chicken Enchiladas Casserole is now ready! You can serve it with garnishes like cilantro, avocado, or sour cream to make it extra special.

How to Serve Crockpot Chicken Enchiladas Casserole

Serving this dish is easy and enjoyable. You can scoop portions right from the slow cooker using a large spoon. Place the casserole in bowls or on plates.

Consider adding toppings like diced avocado, sour cream, or fresh cilantro. These toppings will add fresh flavors and a nice presentation.

You can also serve it with sides. Some great options include a green salad, Mexican rice, or tortilla chips. This will make the meal even more enjoyable.

How to Store Crockpot Chicken Enchiladas Casserole

If you have leftovers, storing them is easy. Allow the casserole to cool to room temperature after cooking.

Transfer the leftovers into an airtight container. You can keep it in the refrigerator for up to three days. Make sure to seal it well to prevent it from drying out.

To reheat, simply microwave individual portions or warm it up on the stove over low heat. You can add a bit of water or extra enchilada sauce while reheating to keep it moist.

If you want to store the casserole for a longer period, you can freeze it. Place the cooled casserole into freezer-friendly bags or containers. It can last in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight and then reheat.

Tips to Make Crockpot Chicken Enchiladas Casserole

1. Choose the Right Chicken: Using boneless skinless chicken breasts makes this dish lighter. However, you can also use thighs if you prefer dark meat.

2. Add More Veggies: Feel free to add more vegetables like bell peppers, zucchini, or onions for added flavor and nutrition.

3. Make It Spicier: If you enjoy heat, add some diced jalapeños or sprinkle in red pepper flakes along with the taco seasoning.

4. Use Fresh Ingredients: Fresh corn and homemade enchilada sauce can elevate the taste of your casserole.

5. Avoid Overcooking: Keep an eye on the cooking time to avoid drying out the chicken. It should be tender and easy to shred.

Variations

There are many ways to customize your Crockpot Chicken Enchiladas Casserole. Here are a few ideas:

1. Different Proteins: Try using shredded beef or ground turkey instead of chicken for a new flavor.

2. Vegetarian Option: Skip the chicken and add more beans and vegetables for a delicious vegetarian casserole.

3. Cheese Varieties: Mix different types of cheese, like pepper jack or mozzarella, for a different flavor profile.

4. Tortilla Swap: If you prefer flour tortillas instead of corn, go for it! Just cut them into wedges and use them in the casserole.

FAQs

Can I use frozen chicken breasts in the slow cooker?

Yes, you can use frozen chicken breasts in the crockpot. However, make sure to increase the cooking time by an hour. Make sure they are fully cooked before shredding.

Can I make this dish ahead of time?

Yes, you can prepare all the ingredients and store them in the refrigerator until you are ready to cook. Just combine everything in the slow cooker and follow the cooking instructions.

Is this casserole spicy?

The spice level depends on the taco seasoning and the additional ingredients you add. If you want it milder, choose a mild taco seasoning. You can always add hot sauces or spices for extra heat after it’s cooked.

By following this easy recipe, you will create a flavorful and satisfying meal that your family and friends will love. Enjoy your Crockpot Chicken Enchiladas Casserole!

Crockpot Chicken Enchiladas Casserole

A simple and delicious slow-cooked casserole combining shredded chicken, enchilada sauce, beans, and cheese, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds boneless skinless chicken breasts You can also use thighs if preferred.
• 15 ounces red enchilada sauce Use homemade for a fresher taste.
• 14.5 ounces fire-roasted tomatoes Adds a nice flavor to the dish.
• 4.5 ounces green chiles For added spice and flavor.
• 1.25 ounces gluten-free taco seasoning packet Adjust spice level to taste.
• 15 ounces black beans, drained You can also use pinto beans.
• 1 cup frozen corn Canned corn can also be used.
• 1 cup shredded Mexican or cheddar cheese Mix different types of cheese for varied flavors.
• 6 small corn tortillas, cut into wedges Gluten-free flour tortillas can also be used.

Method

 

Preparation

1. Place the boneless skinless chicken breasts into the slow cooker, ensuring they are evenly spaced.
2. Pour the red enchilada sauce completely over the chicken.
3. Add fire-roasted tomatoes and green chiles to the slow cooker.
4. Sprinkle gluten-free taco seasoning over the mixture.
5. Cover and cook on low heat for 4 to 6 hours, or on high for 3 to 4 hours.
6. Once cooked, remove chicken and shred it with two forks.
7. Return shredded chicken to the slow cooker, add ½ of the shredded cheese, black beans, corn, and tortilla wedges, and mix gently.
8. Sprinkle the remaining cheese on top, cover, and cook on high for an additional 20 to 30 minutes.
9. Serve with your choice of garnishes like cilantro, avocado, or sour cream.

Notes

Store leftovers in an airtight container in the fridge for up to three days. To reheat, microwave or warm on the stove, adding water or extra enchilada sauce if needed. For longer storage, freeze for up to three months.