Crockpot Chicken Enchiladas Casserole
Our Crockpot Chicken Enchiladas Casserole is the perfect dish for busy weeknights or gatherings. This flavorful casserole combines tender chicken, hearty beans, sweet corn, and plenty of melted cheese. It’s a gluten-free option that you can prepare in the morning and let cook throughout the day. Simply shred the chicken before serving, mix in the other ingredients, and enjoy a warm, comforting meal that’s sure to please everyone at the table.
Why You’ll Love This Recipe
- Effortless Preparation: This recipe requires just a few minutes of prep time. Toss everything into the crockpot, and let it do the work for you.
- Flavor Explosion: With rich enchilada sauce and spices, each bite bursts with delicious Mexican flavors that will delight your taste buds.
- Family-Friendly: It’s an easy way to get kids to enjoy their veggies and protein without any fuss.
- Meal Versatility: Serve it as a main dish or alongside rice, salad, or tortilla chips for a complete meal.
- Great for Leftovers: Enjoy your crockpot chicken enchiladas casserole for lunch or dinner the next day; it tastes even better!
Tools and Preparation
To make this amazing crockpot chicken enchiladas casserole, you’ll need some essential kitchen tools. Having the right equipment makes cooking smoother and more enjoyable.
Essential Tools and Equipment
- Slow cooker
- Chopping board
- Mixing spoon
- Measuring cups
- Forks (for shredding)
Importance of Each Tool
- Slow cooker: This is crucial for slowly cooking your ingredients to develop rich flavors with minimal effort.
- Chopping board: A stable surface helps with cutting tortillas and preparing other ingredients safely.
- Mixing spoon: Essential for combining ingredients after shredding the chicken.
Ingredients
Our crockpot chicken enchiladas are a crockpot meal packed with chicken, beans, corn, and lots of cheese! This gluten-free dinner is easy to assemble in the morning and can cook all day. Before serving, shred the chicken, add the beans, corn, cheese, and tortillas, and dinner is ready!
For the Chicken Base
- 1.5 pounds boneless skinless chicken breasts (✅)
- 15 ounce red enchilada sauce (✅Hatch organic is gluten-free)
- 14.5 ounce can fire roasted tomatoes (✅Hunt’s is gluten-free)
- 4.5 ounce green chiles (✅)
- 1.25 ounce gluten-free taco seasoning packet
For Additional Ingredients
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican or cheddar cheese (✅)
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
How to Make Crockpot Chicken Enchiladas Casserole
Step 1: Add Chicken and Seasonings to the Crockpot
- Begin by placing the chicken breasts in your slow cooker.
- Pour in the red enchilada sauce.
- Add fire-roasted tomatoes and green chiles.
- Sprinkle in taco seasoning.
- Cover and cook on low for 4-6 hours or on high for 3-4 hours until chicken is tender.
Step 2: Shred Chicken and Add Remaining Ingredients
- Once cooked, use two forks to shred the chicken directly in the crockpot.
- Stir in half of the shredded cheese along with black beans, corn, and tortilla wedges.
- Top with the remaining cheese.
- Recover and cook for an additional 20-30 minutes until cheese melts.
Enjoy your delicious Crockpot Chicken Enchiladas Casserole straight from your slow cooker!
How to Serve Crockpot Chicken Enchiladas Casserole
Crockpot chicken enchiladas casserole is a versatile dish that can be served in many delightful ways. Whether you’re hosting a family dinner or a casual get-together, here are some serving suggestions to enhance your meal.
With Fresh Toppings
- Sour Cream: A dollop of sour cream adds creaminess and balances the spice.
- Chopped Cilantro: Fresh cilantro gives your casserole a bright flavor and a pop of color.
- Sliced Jalapeños: For those who enjoy heat, adding jalapeños can elevate the dish.
Accompanied by Sides
- Guacamole: Creamy guacamole complements the flavors and adds richness.
- Spanish Rice: Serving it alongside fluffy Spanish rice makes for a filling meal.
- Refried Beans: This classic side pairs perfectly with enchilada flavors.
In Tortilla Wraps
- Corn Tortillas: Serve portions on warm corn tortillas for a more authentic experience.
- Lettuce Wraps: For a low-carb option, try wrapping the casserole in crunchy lettuce leaves.
How to Perfect Crockpot Chicken Enchiladas Casserole
Creating the perfect crockpot chicken enchiladas casserole requires some attention to detail. Here are some tips to ensure your dish turns out amazing every time.
- Use Quality Chicken: Opt for boneless skinless chicken breasts to keep the meat tender and juicy.
- Adjust Spice Level: Modify the amount of taco seasoning based on your family’s taste preferences.
- Layer Ingredients: Layering cheese and tortillas gives you better flavor distribution throughout the casserole.
- Consider Cooking Times: Be mindful of your crockpot’s settings; cooking on low yields more tender chicken compared to high.
- Add Fresh Ingredients Before Serving: Adding fresh toppings right before serving enhances taste and presentation.
Best Side Dishes for Crockpot Chicken Enchiladas Casserole
Complement your crockpot chicken enchiladas casserole with delicious side dishes that enhance the overall dining experience. Here are some great options:
- Mexican Street Corn Salad: A vibrant mix of corn, lime, cheese, and spices that adds freshness.
- Chips and Salsa: Crunchy tortilla chips paired with zesty salsa make for a great appetizer.
- Black Bean Salad: A refreshing salad featuring black beans, corn, tomatoes, and avocado for added texture.
- Cilantro Lime Rice: Fluffy rice seasoned with lime and cilantro complements the flavors of the casserole.
- Grilled Zucchini: Lightly seasoned grilled zucchini provides a healthy side option with great taste.
- Avocado Toast: Crisp bread topped with smashed avocado offers a modern twist as an appetizer or side.
Common Mistakes to Avoid
Avoiding common mistakes can enhance your experience making Crockpot Chicken Enchiladas Casserole.
- Ignoring the cooking time: Each crockpot cooks differently. Always check if your dish is done based on your specific appliance.
- Not seasoning enough: A bland casserole can ruin the meal. Use the right amount of taco seasoning and taste as you go.
- Skipping the shredding step: Shredding the chicken allows for better mixing of flavors. Don’t skip this crucial step for a delicious result.
- Overloading with toppings: While cheese and toppings are tempting, too much can lead to a greasy dish. Stick to recommended amounts for balance.
- Using low-quality ingredients: The quality of your chicken and sauces affects the final taste. Opt for good brands like Hatch for enchilada sauce.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Consume within 3-4 days for best flavor.
Freezing Crockpot Chicken Enchiladas Casserole
- Freeze in a freezer-safe container.
- Best if used within 2-3 months to maintain quality.
Reheating Crockpot Chicken Enchiladas Casserole
- Oven: Preheat to 350°F (175°C). Cover with foil and bake until heated through.
- Microwave: Place in a microwave-safe dish, cover, and heat in short intervals, stirring occasionally.
- Stovetop: Heat in a skillet over medium heat, stirring until warmed through.
Frequently Asked Questions
Here are some common questions about Crockpot Chicken Enchiladas Casserole.
How long does it take to cook Crockpot Chicken Enchiladas Casserole?
Cooking takes about 4-6 hours on low or 3-4 hours on high, depending on your crockpot settings.
Can I use frozen chicken for this casserole?
Yes, you can use frozen boneless chicken breasts. Just adjust the cooking time accordingly, usually adding an extra hour.
What can I substitute for black beans?
You can use pinto beans or any other beans you prefer. They will work just as well in this tasty casserole.
Is this recipe suitable for meal prep?
Absolutely! It’s perfect for meal prep since it stores well and is easy to reheat throughout the week.
Final Thoughts
Crockpot Chicken Enchiladas Casserole is a delightful dish that’s both comforting and versatile. You can customize it with your favorite veggies or spices to suit your taste. Give this recipe a try; it’s sure to become a family favorite!
Crockpot Chicken Enchiladas Casserole
- Total Time: 5 hours 10 minutes
- Yield: Serves approximately 6
Description
Crockpot Chicken Enchiladas Casserole is the ultimate weeknight comfort food that effortlessly combines flavor and convenience. This delicious casserole features tender shredded chicken simmered in rich enchilada sauce, combined with hearty black beans, sweet corn, and gooey melted cheese—all layered between crispy tortilla wedges. It’s perfect for busy families or gatherings, as you can prep it in minutes and let your slow cooker work its magic throughout the day. Serve it straight from the pot, topped with fresh cilantro or sour cream for a delightful meal that everyone will love.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire-roasted tomatoes
- 4.5 ounces green chiles
- 1 cup frozen corn
- 1 cup shredded cheese
- 6 small corn tortillas
Instructions
- Place chicken breasts in the slow cooker and pour in enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cover and cook on low for 4-6 hours or high for 3-4 hours until chicken is tender.
- Shred the chicken directly in the pot using two forks.
- Mix in half of the cheese, black beans, corn, and tortilla wedges. Top with remaining cheese and cover.
- Cook for an additional 20-30 minutes until cheese melts.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 80mg
