Crockpot Chicken Enchilada Casserole is a delectable one-pot meal that brings together tender shredded chicken, flavorful enchilada sauce, and melted cheese, all slow-cooked to perfection. This dish captures the essence of traditional chicken enchiladas without the need for rolling tortillas, making it an effortless and satisfying dinner option.
Why You’ll Love This Recipe
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Effortless Preparation: Utilizing a slow cooker simplifies the cooking process, allowing you to set it and forget it until mealtime.
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Rich and Comforting Flavors: The combination of enchilada sauce, green chiles, and melted cheese creates a hearty and comforting dish.
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Customizable and Family-Friendly: Easily adaptable to suit various tastes and dietary preferences, making it a hit with the whole family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken:
Boneless, skinless chicken breasts
Sauce and Add-Ins:
Enchilada sauce
Green chiles
Black beans
Onion, diced
Other:
Corn tortillas, cut into strips
Shredded Mexican cheese blend
Optional toppings: cilantro, avocado, Greek yogurt or sour cream, jalapeños
Directions
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Prepare the Ingredients
Gather all the necessary ingredients. -
Assemble in the Crockpot
Place the chicken breasts, enchilada sauce, green chiles, black beans, and diced onion into the crockpot. -
Cook the Chicken
Cover and cook on high for 4-5 hours or on low for 8 hours, until the chicken is thoroughly cooked. -
Shred the Chicken
Using two forks, shred the cooked chicken directly in the crockpot and mix well to combine with the sauce. -
Add Tortillas and Cheese
Stir in the cut tortilla strips and half of the shredded cheese into the crockpot.
Sprinkle the remaining cheese on top. -
Melt the Cheese
Cover and let the casserole cook for an additional 30 minutes, or until the cheese is fully melted. -
Serve
Ladle the casserole into bowls and garnish with your choice of toppings such as cilantro, avocado slices, Greek yogurt, sour cream, or jalapeños.
Servings and Timing
Servings: This recipe yields approximately 6 servings
Preparation Time: About 10 minutes
Cooking Time: 4-5 hours on high or 8 hours on low, plus an additional 30 minutes for melting the cheese
Variations
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Protein Alternatives: Substitute the chicken breasts with boneless chicken thighs or even ground turkey for a different flavor profile.
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Vegetarian Option: Omit the chicken and add extra beans or vegetables like zucchini and bell peppers to create a meatless version.
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Spice Level Adjustment: Use mild or hot enchilada sauce and green chiles to adjust the heat to your preference.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: This casserole freezes well. Place cooled portions in freezer-safe containers and freeze for up to 3 months.
Reheating: Reheat individual portions in the microwave until warmed through, or warm larger quantities in a covered dish in the oven at 350°F until heated.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas, but corn tortillas hold up better in the slow cooker and provide a traditional enchilada flavor.
Is it necessary to cook the tortillas before adding them to the crockpot?
No, there’s no need to cook the tortillas beforehand; they will soften and absorb the flavors during the cooking process.
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the ingredients in the crockpot insert, refrigerate overnight, and start cooking the next day.
What type of enchilada sauce works best?
Use your preferred brand and heat level of enchilada sauce. Both red and green sauces work well in this recipe.
Can I add vegetables to this casserole?
Yes, adding vegetables like bell peppers, corn, or spinach can enhance the nutritional value and flavor.
How can I make this dish spicier?
To increase the heat, use hot enchilada sauce, add extra green chiles, or include diced jalapeños in the mix.
Is this recipe gluten-free?
If you use gluten-free corn tortillas and ensure that all other ingredients are gluten-free, this casserole can be made gluten-free.
Can I use pre-cooked or rotisserie chicken?
Yes, you can use pre-cooked chicken. Reduce the initial cooking time to 1-2 hours on high to allow the flavors to meld.
What sides pair well with this casserole?
Serve with a side of Mexican rice, a simple green salad, or tortilla chips for added crunch.
How do I prevent the cheese from becoming too greasy?
Using reduced-fat cheese can help minimize greasiness. Also, blotting the top with a paper towel before serving can remove excess oil.
Conclusion
Crockpot Chicken Enchilada Casserole offers all the comforting flavors of classic enchiladas with the ease of slow cooking. Whether you’re feeding a family or prepping for a busy week, this hearty, cheesy dish is sure to satisfy with minimal effort and maximum flavor.
Print
Crockpot Chicken Enchilada Casserole
- Total Time: ~4.5 to 8.5 hours
- Yield: 6 servings
- Diet: Gluten Free
Description
Crockpot Chicken Enchilada Casserole is a cheesy, hearty, one-pot comfort food that delivers all the bold flavors of classic chicken enchiladas—without the fuss of rolling tortillas. Tender shredded chicken, black beans, enchilada sauce, and melty cheese make this a slow cooker dinner favorite for busy weeknights or family meals.
Ingredients
For the Chicken Base:
Boneless, skinless chicken breasts
1 can enchilada sauce (red or green)
1 can green chiles
1 can black beans, drained and rinsed
1 small onion, diced
Other Ingredients:
Corn tortillas, cut into strips
Shredded Mexican cheese blend
Optional toppings: Chopped cilantro, sliced avocado, Greek yogurt or sour cream, sliced jalapeños
Instructions
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Assemble Ingredients in Crockpot:
Add chicken breasts, enchilada sauce, green chiles, black beans, and diced onion to your crockpot. -
Slow Cook the Chicken:
Cover and cook on high for 4–5 hours or low for 8 hours, until chicken is fully cooked and tender. -
Shred the Chicken:
Use two forks to shred the chicken directly in the crockpot. Stir to combine with the sauce and beans. -
Add Tortillas & Cheese:
Stir in the tortilla strips and half of the shredded cheese. Mix gently. -
Top and Melt:
Sprinkle remaining cheese over the top. Cover and cook for 30 more minutes until cheese is fully melted and casserole is hot. -
Serve:
Scoop into bowls and top with fresh cilantro, avocado, jalapeños, or sour cream as desired.
Notes
Vegetarian Option: Omit chicken and add extra beans, corn, or chopped veggies like zucchini or bell peppers.
Protein Swaps: Use boneless thighs, ground turkey, or pre-cooked rotisserie chicken.
Cheese Tips: For less grease, use part-skim or reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on high / 8 hours on low + 30 minutes
- Category: Dinner, Casserole
- Method: Crockpot, Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Calories: Approx. 400–450 kcal per serving (varies based on cheese and toppings)
