This Hearty Crockpot Chicken Enchilada Casserole is a warm hug on a plate! With layers of chicken, beans, cheese, and enchilada sauce, it’s super easy to whip up in your slow cooker.
Honestly, it smells so good while it cooks that it makes waiting hard! I love serving it with some crunchy tortilla chips on the side for extra fun. So simple and tasty!
Key Ingredients & Substitutions
Chicken Breasts: I recommend boneless, skinless chicken breasts for easy shredding. If you’re short on time, rotisserie chicken works great too! Just add it shredded at the end of cooking.
Black Beans: These add protein and fiber. You can swap them for pinto beans or even kidney beans if you prefer a different taste.
Corn: Canned corn is super convenient, but frozen corn can be used too. It’s fresh and tastes just as good when cooked.
Cheese: A Mexican blend cheese is fantastic for the flavor, but feel free to use whatever cheese you have on hand—mozzarella or pepper jack also work nicely!
Enchilada Sauces: The combo of red and green sauce adds depth, but you can pick one if that’s all you have. Homemade salsa can also stand in for salsa verde.
How Do I Layer Ingredients for the Best Flavor?
Layering is key to ensure that all ingredients cook evenly and meld together in flavor. Start with chicken at the bottom since it needs the most heat to cook through.
- Add spices and onions first to let their flavors fuse directly with the meat.
- Then pour the sauces over; this keeps the chicken moist as it cooks.
- Layering in tortillas and then beans and corn gives texture and helps absorb the sauce.
- Finish with cheese on top to get that melty goodness that everyone loves!
This method helps each bite have a bit of everything. Don’t rush the layering—it’s worth it for balanced taste!
Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Main Filling:
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
For the Sauces:
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can green enchilada sauce
- 1 cup salsa verde or mild salsa
For the Seasoning:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Layers:
- 6-8 corn tortillas, cut into strips or quarters
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
For Garnish:
- Fresh cilantro, chopped
- Sour cream, for serving
- Sliced jalapeños (optional, for garnish)
How Much Time Will You Need?
This hearty casserole requires about 15 minutes of prep time and will cook in your crockpot for 6-7 hours on low or 3-4 hours on high. It’s a simple dish that cooks itself while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken Base:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This is the foundation for your yummy casserole!
2. Season It Up:
Now, sprinkle the chopped onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper over the chicken. Give it a little massage with your hands to get those flavors mingling together.
3. Add the Sauces:
Pour in both the red and green enchilada sauces and the salsa. This combination will create a flavorful sauce that keeps your chicken moist while it cooks.
4. Layer the Tortillas:
Next, layer half of the corn tortillas over the sauce. It’s okay if they overlap a bit – they’ll soften up and absorb all the deliciousness!
5. Add Beans and Corn:
Evenly distribute the black beans and corn over the tortilla layer. This adds great texture and nutrition to the dish.
6. Cheese It Up:
Sprinkle 1 cup of shredded cheese over the beans and corn. Who doesn’t love a cheesy casserole?
7. Complete the Layers:
Now, repeat the tortilla layer, using any remaining corn tortillas, and then finish with the rest of the cheese on top. We want that gorgeous cheesy crust when it’s done cooking!
8. Cooking Time:
Cover the crockpot with its lid and set it to cook on low for 6-7 hours or high for 3-4 hours. In the end, the chicken should be tender and easy to shred.
9. Shred the Chicken:
Once done, carefully shred the chicken inside the crockpot using two forks. Stir it slightly to mix everything together while soaking in the sauce.
10. Serve and Enjoy:
Serve the casserole warm, garnished with fresh cilantro, a dollop of sour cream, and sliced jalapeños if you like a bit of spice. Enjoy your cozy bowl of comfort!
This Hearty Crockpot Chicken Enchilada Casserole is perfect for family dinners or meal prepping for the week. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but remember to increase the cooking time by about an hour if cooking on low. The chicken should be completely cooked through before shredding. If you’re in a hurry, it’s best to thaw the chicken overnight in the fridge for even cooking.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare all the ingredients and layer them in your crockpot the night before. Just cover and refrigerate. In the morning, set the crockpot to cook as directed, and you’ll have a delicious meal ready when you get home!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the microwave or on the stove over low heat, adding a splash of water or broth to keep it moist if needed.
Can I Customize the Recipe?
Definitely! Feel free to swap the chicken for shredded beef or turkey, and add in other veggies like bell peppers or zucchini for extra nutrients. You can also adjust the spice level by using spicy salsa or adding more chili powder to suit your taste!
