Description
This Hearty Crockpot Chicken Enchilada Casserole combines all the comforting flavors of traditional enchiladas, made with tender chicken, tortillas, and a rich, savory sauce. It’s a flavorful, easy-to-make crockpot recipe that’s perfect for busy nights or family gatherings.
Ingredients
Scale
For the Casserole:
- 4 boneless, skinless chicken breasts
- 1 can (10 oz) red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 small corn tortillas, cut into strips (or you can use flour tortillas)
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Fresh cilantro
- Sliced avocado
- Lime wedges
Instructions
- Prepare the Ingredients: Start by slicing the tortillas into strips. If you’re using large tortillas, cut them into about 1-inch strips. Drain and rinse the beans and corn before adding them to the crockpot.
- Layer the Ingredients in the Crockpot: In the bottom of the crockpot, place the chicken breasts. Sprinkle the taco seasoning over the chicken breasts, then pour the red enchilada sauce, diced green chilies, black beans, corn, and diced tomatoes with green chilies over the chicken. You don’t need to stir at this point, as the sauce will help cook the chicken.
- Add the Tortillas: Next, layer the tortilla strips on top of the ingredients in the crockpot. Spread them evenly to cover the chicken and sauce mixture. This step is key to creating the casserole texture.
- Cook the Casserole: Cover the crockpot and cook on low for 7-8 hours or on high for 4 hours. The chicken will be tender and shred easily by the end of the cooking time.
- Shred the Chicken: Once the chicken is fully cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir everything together until it’s well combined.
- Add the Cheese: Top the casserole with the shredded cheddar and mozzarella cheeses. Cover the crockpot again and cook for an additional 15-20 minutes on low, until the cheese is melted and bubbly.
- Serve and Garnish: Serve the casserole in bowls, and garnish with your favorite toppings like sour cream, cilantro, avocado, and a squeeze of lime for extra flavor.
Notes
- Don’t overfill the crockpot: If you’re using a smaller crockpot, you may need to reduce the ingredients slightly to ensure everything fits comfortably.
- Use chicken thighs: If you prefer darker meat, chicken thighs will work just as well and remain extra juicy.
- Shred the chicken finely: For an even distribution of the chicken throughout the casserole, shred it finely after cooking.
- Top with crispy toppings: For extra texture, try adding tortilla chips on top of the casserole in the last 10 minutes of cooking for a crispy topping.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Crockpot Chicken Enchilada Casserole, crockpot Mexican casserole, chicken taco casserole, easy crockpot meals