This Hearty Crockpot Chicken Enchilada Casserole is a warm and comforting dish that brings all the flavors of your favorite enchiladas. It’s filled with tender chicken, beans, cheese, and zesty salsa!
Using a crockpot means you can set it and forget it. I love coming home to a delicious meal that’s ready to enjoy. Top it with some sour cream, and you’re in for a treat! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are a great choice for this recipe as they shred easily after cooking. If you’re looking for a leaner option, you can use chicken thighs instead. They have more flavor and moisture!
Beans: Black beans add protein and fiber. If you don’t have them, white beans or pinto beans can work well too. Canned chickpeas are another interesting option for a slight twist.
Salsa: You can’t go wrong with salsa verde! If it’s unavailable, regular red enchilada sauce also fits perfectly. I recommend adjusting the spice level based on personal preference.
Tortillas: I like small flour tortillas for their softness. If you’re gluten-free, try corn tortillas, but remember they’ll hold their shape differently. Cut them into strips for easy layering.
Cheese: Cheddar cheese is a classic choice, but feel free to use a Mexican blend cheese for a bolder flavor. Mozzarella adds an interesting creaminess, too!
How Can I Ensure My Chicken is Perfectly Shredded?
Shredding chicken in the crockpot is a simple step, but it’s crucial for the casserole’s texture. Here’s how to do it right:
- Make sure to cook the chicken until it is fall-apart tender. If it feels tough, give it more time.
- Use two forks to pull apart the chicken directly in the crockpot. This helps mix it with all the delicious juices and ingredients.
- Combine the shredded chicken thoroughly with the other ingredients for even distribution of flavors.
These tips will ensure that your casserole has that hearty, comforting feel that everyone loves. Happy cooking!
Hearty Crockpot Chicken Enchilada Casserole Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (optional but adds sweetness)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1 cup salsa verde or enchilada sauce
- 1/2 cup chopped onion
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 8 small flour or corn tortillas, cut into strips or quarters
Optional Toppings:
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Sliced black olives
How Much Time Will You Need?
This delicious casserole takes about 15 minutes of prep time, with a cooking time of 6-7 hours on LOW or 3-4 hours on HIGH in the crockpot. Just set it and forget it until you’re ready for a comforting meal!
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by spraying the inside of your crockpot with non-stick cooking spray. This will help prevent sticking and make cleanup easier.
2. Add the Chicken:
Place the boneless, skinless chicken breasts in the bottom of the crockpot. Sprinkle evenly with chili powder, cumin, garlic powder, salt, and pepper for flavor.
3. Layer the Ingredients:
Next, add the black beans, corn, diced tomatoes with green chilies, chopped onion, and salsa verde or enchilada sauce over the chicken. This combination will create a wonderful blend of flavors!
4. Combine Everything:
Gently toss all the ingredients together in the crockpot. Make sure everything is mixed well and the chicken is coated with the seasonings and sauces.
5. Cook the Casserole:
Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You want the chicken to be thoroughly cooked and tender throughout.
6. Shred the Chicken:
Once cooked, use two forks to shred the chicken right in the crockpot. This blends the meat with all the tasty ingredients, ensuring every bite is flavorful!
7. Add the Tortillas:
Layer half of the tortilla pieces over the mixture in the crockpot. Then sprinkle half of the cheese on top for a melty goodness.
8. Finish Layering:
Add the remaining tortilla pieces on top and finish with the remaining cheese. This creates a delicious cheesy crust!
9. Final Cooking:
Cover the crockpot again and cook on HIGH for an additional 20-30 minutes. This allows the cheese to melt and the tortillas to soften, adding that perfect texture.
10. Serve and Enjoy:
Once everything is hot and melted, serve your hearty casserole warm. Top with optional garnishes like sour cream, chopped cilantro, sliced jalapeños, or black olives for extra flavor!
Enjoy your hearty, flavorful crockpot chicken enchilada casserole with minimal effort and maximum comfort!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just increase the cooking time by about 1-2 hours. Ensure it reaches an internal temperature of 165°F (75°C) before shredding. For optimal results, it’s best to thaw the chicken overnight in the refrigerator before cooking.
Can I Make This Recipe Vegetarian?
Absolutely! For a vegetarian version, replace the chicken with 2-3 cups of your favorite vegetables, such as bell peppers, zucchini, and mushrooms. You can also use extra beans or lentils for protein.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat them in the microwave or on the stovetop over low heat, stirring occasionally until warmed through.
Can I Prepare This Ahead of Time?
Yes! You can assemble all the ingredients the night before and store them in the crockpot insert in the refrigerator. Just take it out in the morning and cook as directed. This is a great way to have dinner ready with minimal effort!
