This Easy Hearty Crockpot Chicken Enchilada Casserole is a cozy meal that’s perfect for busy days. Just toss everything in the crockpot and let it do the work!
This dish is filled with juicy chicken, cheese, and enchilada sauce, making it super tasty. I love to serve it with crispy tortilla chips on the side for that extra crunch! 🌮
Key Ingredients & Substitutions
Cooked Chicken: Shredded rotisserie chicken works great for saving time. If you’re looking for a healthier option, grilled chicken breast is also a solid choice. Alternatively, you can use canned chicken in a pinch!
Enchilada Sauce: Red enchilada sauce is essential for flavor. If you don’t have any, you can substitute it with salsa or homemade enchilada sauce. Green enchilada sauce will also give a different, yet delicious twist!
Cream: Sour cream helps to bind and soften flavors. For a healthier alternative, use Greek yogurt. It provides a similar creaminess with extra protein!
Beans: Black beans add protein and fiber. If you’re not a fan, you can leave them out or switch them for pinto beans or even kidney beans for a change in texture.
Tortillas: Corn tortillas are traditional, but you can use flour tortillas for a softer texture. Just cut them into smaller pieces for layering!
How Do You Layer Ingredients for Best Results?
Layering is key in this dish. Begin with tortillas to avoid direct contact with the bottom of the crockpot, helping them hold their shape. Alternate between chicken mixture and cheese. Ensure the top layer is always cheese for a nice melty finish!
- Start with one-third of the tortillas, topping it with the chicken mixture, and then cheese.
- Repeat twice for a hearty build-up of deliciousness.
- Finish with a generous layer of cheese to achieve that gooey texture.
Be sure to spread ingredients evenly for even cooking! Each layer should complement the ones on top and below.
How Can You Achieve the Best Flavor?
Consider letting the chicken, spices, and sauce mingle for a while before layering. A quick marination of the chicken in enchilada sauce can boost the flavors! If you have any chili powder or paprika, sprinkle some in for a spicy kick.
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups cooked, shredded chicken breast
- 1 (10 oz) can red enchilada sauce
- 1 (4.5 oz) can diced green chilies (optional for mild heat)
- 1 cup sour cream
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups shredded Mexican blend cheese or shredded cheddar cheese
- 8-10 corn tortillas, cut into quarters or broken into pieces
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro or sliced green onions for garnish (optional)
How Much Time Will You Need?
This comforting casserole will take about 15 minutes to prepare, plus 3-4 hours of cooking time on LOW or 1.5-2 hours on HIGH in the crockpot. It’s a perfect set-it-and-forget-it dish for busy days!
Step-by-Step Instructions:
1. Prepare the Casserole Mixture:
In a large bowl, combine the shredded chicken, red enchilada sauce, diced green chilies (if using), sour cream, black beans (if using), corn, garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until the chicken is well-coated with the sauce and spices. This mixture is the heart of your casserole!
2. Set Up Your Crockpot:
Lightly spray the inside of your crockpot with non-stick cooking spray to prevent sticking. This will help make serving easier!
3. Layer the Ingredients:
Start by placing about one-third of the broken tortilla pieces evenly across the bottom of the crockpot. Then, spread one-third of the chicken mixture over the tortillas. Next, sprinkle one-third of the shredded cheese over that layer. Repeat this layering process, finishing with the remaining cheese on top. This creates delicious layers of flavor!
4. Cook the Casserole:
Cover the crockpot with its lid and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. You’ll know it’s ready when it’s hot all the way through and the cheese is melted and bubbly.
5. Serve and Enjoy:
Once it’s cooked, carefully scoop portions onto plates. For extra flavor, garnish with fresh cilantro or sliced green onions. Serve warm alongside your favorite sides like shredded lettuce, sliced tomatoes, sour cream, avocado slices, or crispy tortilla chips.
Enjoy your hearty, comforting crockpot chicken enchilada casserole! It’s sure to be a family favorite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before shredding. Thaw frozen chicken overnight in the refrigerator, or use the quick method of placing it in a sealed bag submerged in cold water for about 30 minutes.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply replace the chicken with 2 cups of cooked lentils or chickpeas. You can also add more beans or vegetables like zucchini or bell peppers to enhance the texture and flavor!
Can I Make This Ahead of Time?
Absolutely! You can prepare the casserole mixture a day in advance and store it in the fridge. When you’re ready to cook, layer it in the crockpot and adjust the cooking time if it’s cold from the fridge, increasing it by about 30 minutes.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. You can also add a splash of water or broth to help keep it moist!
