Crockpot Chicken Enchilada Casserole invites you into a cozy kitchen where two pounds of tender chicken soak up a vibrant blend of taco spices and zesty enchilada sauce. Imagine stirring in fire-roasted green chiles, hearty black beans, and sweet yellow onion as the slow cooker works its magic, melting layers of golden corn tortillas and gooey Mexican cheese. Every scoop brings a burst of smoky, creamy warmth, finished with a sprinkle of fresh cilantro that brightens each bite. Perfect for busy weeknights or weekend fiestas, this playful dish transforms simple ingredients into a spectacular, family-loving fiesta in a pot.
Table of Contents
Why You’ll Love This Crockpot Chicken Enchilada Casserole
- Effortless meal prep with minimal cleanup.
- Rich, bold flavors that everyone will adore.
- Perfect for feeding a crowd or meal prepping for the week.
- Customizable with your favorite toppings and sides.
- Comfort food that warms the heart and soul.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | Mexican |
| Prep Time | 15 minutes |
| Cook Time | 240 minutes |
| Extra Time | 0 minutes |
| Total Time | 255 minutes |
| Dietary | High Protein |
| Serves | 6 |
| Best Served | Warm and topped with fresh cilantro! |
Ingredients
Here’s what you’ll need to whip up this delicious Crockpot Chicken Enchilada Casserole!
- 2 lb chicken – boneless, skinless, cut into pieces
- 1 tbsp taco seasoning – for a flavorful kick
- 28 oz enchilada sauce – use your favorite brand
- 7 oz green chiles – canned, for added heat
- 15 oz black beans – drained and rinsed
- 1/2 cup yellow onion – diced
- 2-3 cups Mexican cheese – shredded, to top it off
- 8 corn tortilla shells – cut into strips
- 3 tbsp chopped cilantro – fresh, for garnish
How to Make Crockpot Chicken Enchilada Casserole
This delightful Crockpot Chicken Enchilada Casserole is a breeze to prepare! With a prep time of just 15 minutes and a cooking time of 4 hours on low or 2 hours on high, you’ll have a warm, cheesy meal ready to enjoy. No extra baking or resting time is needed, so you can dive right in!
Step 1: Place Chicken
Place the chicken in your trusty crockpot. Sprinkle it generously with taco seasoning. Let those flavors start to mingle!
Step 2: Add Enchilada Sauce
Pour the enchilada sauce over the seasoned chicken. This will create a delicious base for your casserole.
Step 3: Mix in Other Ingredients
Add the green chiles, black beans, and chopped onion to the pot. Stir gently to combine all those tasty ingredients.
Step 4: Layer Tortillas
Layer the corn tortilla shells over the mixture. Feel free to break them to fit nicely in the pot!
Step 5: Top with Cheese and Cilantro
Sprinkle the Mexican cheese on top, followed by the chopped cilantro. This will add a fresh touch!
Step 6: Cook
Cover and cook on low for 4 hours or high for 2 hours. The chicken should be tender and ready to shred!
Step 7: Shred and Serve
Once cooked, shred the chicken right in the pot and stir everything together. Serve warm and enjoy your delicious creation!
Pro Tips for Making Crockpot Chicken Enchilada Casserole
- Shred the chicken after cooking for better texture.
- Layer ingredients evenly for a balanced flavor.
- Use low-sodium enchilada sauce for a healthier option.
- Top with fresh cilantro just before serving for a burst of flavor.
- Let it sit for a few minutes after cooking for easier serving.
How to Serve this Crockpot Chicken Enchilada Casserole
- Top with fresh avocado slices for a creamy touch.
- Serve with a side of Mexican rice for a hearty meal.
- Add a dollop of sour cream or Greek yogurt for extra richness.
- Garnish with lime wedges for a zesty kick.
- Pair with a crisp green salad for a refreshing contrast.
- Offer tortilla chips on the side for a crunchy element.
- Sprinkle extra cilantro on top for a burst of flavor.
- Enjoy with a non-alcoholic margarita for a festive vibe.
Make Ahead and Storage
You can easily prepare and store your Crockpot Chicken Enchilada Casserole:
Storing Crockpot Chicken Enchilada Casserole Leftovers
- Allow the casserole to cool completely.
- Transfer leftovers to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing Crockpot Chicken Enchilada Casserole
- Cool the casserole completely before freezing.
- Use a freezer-safe container or heavy-duty aluminum foil.
- Label with the date and freeze for up to 3 months.
Reheating Crockpot Chicken Enchilada Casserole
- Thaw overnight in the refrigerator if frozen.
- Reheat in the oven at 350°F (175°C) until heated through.
- Microwave in short intervals, stirring in between.
- Add a splash of enchilada sauce to maintain moisture.
Crockpot Chicken Enchilada Casserole
Ingredients
Equipment
Method
- Step 1: Place the chicken in your trusty crockpot. Sprinkle it generously with taco seasoning. Let those flavors start to mingle!
- Step 2: Pour the enchilada sauce over the seasoned chicken. This will create a delicious base for your casserole.
- Step 3: Add the green chiles, black beans, and chopped onion to the pot. Stir gently to combine all those tasty ingredients.
- Step 4: Layer the corn tortilla shells over the mixture. Feel free to break them to fit nicely in the pot!
- Step 5: Sprinkle the Mexican cheese on top, followed by the chopped cilantro. This will add a fresh touch!
- Step 6: Cover and cook on low for 4 hours or high for 2 hours. The chicken should be tender and ready to shred!
- Step 7: Once cooked, shred the chicken right in the pot and stir everything together. Serve warm and enjoy your delicious creation!
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Protein | 30g |
| Carbs | 25g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken in your Crockpot Chicken Enchilada Casserole! Just make sure to increase the cooking time by a couple of hours to ensure the chicken is fully cooked and tender. It’s a great way to save time and still enjoy a delicious meal!
2. What can I substitute for black beans?
If you don’t have black beans on hand or prefer a different flavor, you can substitute them with pinto beans or kidney beans. Both options will add a nice texture and taste to your casserole while keeping it hearty and satisfying!
3. Can I make this recipe vegetarian?
Absolutely! To make a vegetarian version of the Crockpot Chicken Enchilada Casserole, simply replace the chicken with a mix of your favorite vegetables, such as bell peppers, zucchini, and mushrooms. You can also add extra beans for protein and keep the rest of the ingredients the same for a delicious meat-free meal!
4. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or oven until heated through. You can also freeze leftovers for up to 3 months; just make sure to let it cool completely before freezing!
Final Thoughts
Get ready to savor the delightful flavors of this Crockpot Chicken Enchilada Casserole! It’s a simple, hearty dish that brings warmth and joy to any table. Perfect for busy days, just set it and forget it! Enjoy every cheesy, spicy bite, and don’t forget to share it with loved ones. Happy cooking!