Crockpot Chicken Enchilada Casserole: One Perfect Meal

Your Weeknight Dinner Hero is Here!

The Magic of a Hands-Off Meal

Busy weeknights make dinner a struggle. You crave comfort and flavor, but without the fuss. Imagine coming home to a house filled with the aroma of a home-cooked meal, stress-free. The Crockpot Chicken Enchilada Casserole is the answer to these dinner dilemmas. It promises ease and incredible flavor. Enjoy a hearty, crowd-pleasing dish that practically makes itself.

Why Make This Recipe

Effortless Deliciousness

This recipe has minimal prep time and maximum flavor payoff. It is a “dump-and-go” recipe.

A Taste of Comfort

Enjoy the cheesy, saucy, savory goodness of this casserole. It tastes like classic enchiladas. It is perfect for family dinners, meal prep, or potlucks.

Versatile & Customizable

You can easily adapt this casserole to different tastes and dietary needs. Get ready for the full recipe details.

How to Make Crockpot Chicken Enchilada Casserole

The Essential Ingredients

Ingredients of Crockpot Chicken Enchilada Casserole

• 1.5-2 pounds boneless, skinless chicken breasts or thighs
• 1 large onion, chopped
• 1 (10-ounce) can mild red enchilada sauce
• 1 (10-ounce) can green enchilada sauce
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 12-15 corn or flour tortillas, cut into 1-inch strips or 8-inch pieces
• 2 cups shredded Monterey Jack cheese or a Mexican blend
• 1/2 cup chopped fresh cilantro (for garnish, optional)
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder

Directions of Crockpot Chicken Enchilada Casserole

Step-by-Step Instructions for Your Crockpot Chicken Enchilada Casserole

1. Prep: If using raw chicken, place it in the bottom of your slow cooker. If using pre-cooked chicken, shred it. Evenly spread the chopped onion over the chicken.
2. Layering: In a large bowl, mix the red enchilada sauce, green enchilada sauce, diced tomatoes with green chiles, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Pour about one-third of this sauce mixture over the chicken and onions in the slow cooker.
3. Place half of the tortilla strips or pieces over the sauce mixture. Top with one-third of the shredded cheese. Repeat this layering process: another third of the sauce mixture, the remaining tortillas, and another third of the cheese. Pour the final third of the sauce mixture over everything.
4. Cooking: Cover and cook on low for 4-6 hours, or on high for 2-3 hours. Cook until the chicken is tender and easy to shred (if using raw chicken).
5. Finishing Touches: If you used raw chicken, remove it from the slow cooker and shred it. Return the shredded chicken to the slow cooker. Stir everything gently. Sprinkle the remaining shredded cheese over the top. Cook for another 15-30 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

How to Serve Crockpot Chicken Enchilada Casserole

Perfect Pairings for Your Crockpot Chicken Enchilada Casserole

Serve the casserole with classic sides like rice, black beans, or a simple green salad. Add a dollop of sour cream or Greek yogurt, fresh cilantro, sliced avocado, pickled red onions, or a squeeze of lime. You can also pair it with chips and salsa or guacamole.

How to Store Crockpot Chicken Enchilada Casserole

Meal Prep & Storage

Store leftovers properly in an airtight container in the refrigerator for up to 3-4 days. For freezing, divide into individual portions or a whole batch in freezer-safe containers. This casserole freezes well for up to 2-3 months. Thaw frozen portions in the refrigerator overnight before reheating. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.

Tips to Make Crockpot Chicken Enchilada Casserole

Pro Tips & Notes

• Chicken Choice: Use boneless, skinless chicken breasts for leaner meat or thighs for more flavor and moisture.
• Enchilada Sauce: Choose mild, medium, or hot enchilada sauce based on your spice preference.
• Tortillas: Use slightly stale tortillas or lightly toast them in a dry pan for a few seconds before layering. This can help prevent them from becoming too mushy. Corn tortillas tend to hold their shape better than flour.
• Cheese: Shred your own cheese for better melting and flavor. Pre-shredded cheese often has anti-caking agents that can affect texture.

Common Pitfalls to Avoid

• Overcooking: The casserole is done once the cheese is melted and bubbly, and the chicken (if raw) is cooked through and shreds easily. Overcooking can lead to dry chicken.
• Mushy Tortillas: Layering the tortillas quickly and ensuring they are covered in sauce helps with this. Using slightly toasted or stale tortillas also makes a difference.
• Too Dry/Too Saucy: Adjust the amount of enchilada sauce. If it looks dry, add a little chicken or vegetable broth. If it looks too saucy, add a few more tortilla strips during the last hour of cooking.

Variation

Make It Your Own: Variations & Customizations

Spice It Up or Tone It Down

Add diced jalapeños, green chiles, or a pinch of cayenne pepper for more heat. For a milder dish, use only mild enchilada sauce and omit any extra spicy ingredients.

Veggie Boosters

Stir in extra vegetables like corn, bell peppers, black olives, or spinach. Add them with the beans and tomatoes.

Cheese, Glorious Cheese!

Experiment with different cheeses such as Monterey Jack, sharp cheddar, or a Mexican blend.

Protein Swaps

For a different flavor, use cooked ground beef or ground turkey instead of chicken. If using raw ground meat, brown it first before adding to the slow cooker.

FAQs

Your Questions Answered!

Q1: Can I use frozen chicken for this Crockpot Chicken Enchilada Casserole?

A: It is best to use thawed chicken for even cooking. If you need to use frozen chicken, know that it will take longer to cook. Make sure the chicken reaches an internal temperature of 165°F (74°C).

Q2: How do I prevent the tortillas in my Crockpot Chicken Enchilada Casserole from getting too soggy?

A: Lightly fry or bake the tortillas for a few minutes before layering. Or use sturdier corn tortillas. Also, ensure they are well-coated with sauce so they do not dry out.

Q3: Can I make this Crockpot Chicken Enchilada Casserole vegetarian?

A: Yes, absolutely! Replace the chicken with extra black beans, pinto beans, a mix of bell peppers, corn, and zucchini. You can also add a plant-based ground meat alternative.

Q4: What’s the best way to reheat leftovers of Crockpot Chicken Enchilada Casserole?

A: Reheating in the oven at 350°F (175°C) for 15-20 minutes is best for maintaining texture. For a quick option, microwave individual portions until heated through.

Q5: How long does Crockpot Chicken Enchilada Casserole last in the fridge?

A: When stored properly in an airtight container, you can enjoy your delicious casserole for up to 3-4 days in the fridge. For longer storage, freeze it.

Zesty Slow Cooker Chicken Enchilada Bake

This Zesty Slow Cooker Chicken Enchilada Bake features tender chicken, a vibrant mix of red and green enchilada sauces, black beans, corn, and cheese, all layered with corn tortillas for an easy and flavorful weeknight meal.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs 20 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings 6 servings

Calories 550 kcal

Equipment

• Slow Cooker
• Large Bowl
• Forks

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 large red onion finely chopped
• 1 can medium red enchilada sauce 10-ounce
• 1 can mild green enchilada sauce 10-ounce
• 1 can diced tomatoes with green chiles 10-ounce, undrained
• 1 can black beans 15-ounce, rinsed and drained
• 1 can fire-roasted corn 15-ounce, drained
• 12 corn tortillas soft, cut into 1-inch strips
• 2 cups shredded Monterey Jack and Colby cheese blend
• 1/4 cup fresh cilantro chopped, for garnish
• Salt and freshly ground black pepper to taste
• 1.5 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder

Instructions

 

Instructions

• Place the boneless, skinless chicken thighs in the bottom of your slow cooker and evenly spread the chopped red onion over them.
• In a large bowl, combine the red enchilada sauce, green enchilada sauce, diced tomatoes with green chiles, black beans, fire-roasted corn, smoked paprika, cumin, garlic powder, salt, and pepper; stir well. Pour about one-third of this sauce mixture over the chicken and onions.
• Layer half of the corn tortilla strips over the sauce mixture, then top with one-third of the shredded cheese blend.
• Repeat the layering process: add another third of the sauce, the remaining corn tortilla strips, and another third of the shredded cheese. Finally, pour the last third of the sauce mixture over everything.
• Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-2.5 hours, until the chicken is fork-tender and easy to shred.
• Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and gently stir to combine it with the sauce and other ingredients.
• Sprinkle the remaining shredded cheese blend evenly over the top of the casserole. Cover and cook for an additional 15-20 minutes, or until the cheese is completely melted and bubbly.
• Garnish generously with fresh cilantro before serving warm. Enjoy with your favorite toppings like sour cream, avocado, or a squeeze of lime.

Notes

This enchilada bake is perfect for a cozy family dinner and can be easily customized with your favorite toppings. For best results, use fresh ingredients and adjust seasoning to your taste. Leftovers store well and can be reheated for a quick meal.