Crockpot Chicken Enchilada Casserole Recipe: Your Weeknight Dinner Hero
Key Ingredients for Crockpot Chicken Enchilada Casserole Recipe
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (15 ounce) can enchilada sauce (red or green, your preference)
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 12-16 corn tortillas, cut into strips or quarters
- 2 cups shredded Monterey Jack or cheddar cheese (or a blend)
- Optional toppings: chopped fresh cilantro, diced red onion, sliced jalapeños, extra sour cream, avocado slices
How to Make Crockpot Chicken Enchilada Casserole
This Crockpot Chicken Enchilada Casserole Recipe is your shortcut to a deliciously comforting meal without the fuss. In under 20 minutes of prep, you’ll create a layered masterpiece bursting with savory chicken, hearty beans, and a zesty enchilada sauce, all cooked to perfection in your slow cooker. The resulting dish boasts a wonderfully tender chicken, a rich, creamy sauce, and layers of flavor that will have everyone asking for seconds, making it an ideal busy weeknight option.
Step-by-Step Instructions
- Prepare the Chicken: In your slow cooker, place the boneless, skinless chicken breasts or thighs. Season them lightly with salt, pepper, cumin, chili powder, and garlic powder.
- Add the Beans and Chilies: Scatter the rinsed and drained black beans over the chicken. Next, add the undrained can of diced tomatoes and green chilies, along with the undrained can of diced green chilies.
- Introduce the Liquids and Creaminess: Pour the entire can of enchilada sauce over the ingredients in the slow cooker. In a separate small bowl, whisk together the chicken broth and sour cream until smooth, then pour this mixture over everything in the crockpot.
- Cook the Casserole: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.
- Return Chicken and Add Tortillas: Return the shredded chicken to the slow cooker and stir to combine with the sauce and other ingredients. Add the cut tortilla strips or quarters to the slow cooker and gently stir them in, ensuring they are mostly submerged in the liquid.
- Melt the Cheese: Sprinkle the shredded cheese evenly over the top of the casserole. Cover the slow cooker again and continue to cook on high for another 20-30 minutes, or until the cheese is melted and bubbly.
- Serve and Garnish: Once the cheese is melted and the casserole is heated through, carefully ladle generous portions into bowls. Garnish with your favorite optional toppings like fresh cilantro, diced red onion, sliced jalapeños, a dollop of sour cream, or creamy avocado slices.
Why You’ll Love This Crockpot Chicken Enchilada Casserole
You’ll fall in love with this Crockpot Chicken Enchilada Casserole Recipe for its incredible ease and deeply satisfying flavor. The star of the show is undeniably the tender, shredded chicken swimming in a rich, spiced enchilada sauce, creating a comforting hug in a bowl. Making this at home is also a fantastic way to save money compared to takeout, offering a delicious and budget-friendly meal that feeds a crowd without breaking the bank. The customizable toppings add a delightful burst of freshness and texture, elevating this dish from simple to sensational.
Forget the complex layering of traditional enchiladas; this casserole simplifies the process, delivering all the beloved flavors with minimal effort. It’s the perfect antidote to a busy day, offering a warm, flavorful, and hearty meal that’s as good for your wallet as it is for your soul. Give this Crockpot Chicken Enchilada Casserole Recipe a try this week – your taste buds will thank you!
Storing and Reheating Tips
Storing Leftovers:
Allow the Crockpot Chicken Enchilada Casserole to cool completely before storing. Transfer any leftovers to an airtight container. Refrigerate promptly.
- Refrigeration: Leftovers will stay fresh in the refrigerator for up to 3-4 days.
Reheating:
You have a few convenient options for reheating your delicious casserole:
- Microwave: For individual portions, place a serving in a microwave-safe dish. Heat on high for 1-2 minutes, stirring halfway through, until heated through.
- Oven: For larger batches, preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish, cover loosely with foil, and bake for 15-20 minutes, or until heated through and bubbly. You can remove the foil for the last few minutes if you want to crisp up the cheese slightly.
- Stovetop: If you prefer, you can reheat smaller portions in a skillet over medium-low heat, stirring gently, until warmed through.
Freezing for Future Meals:
If you have a significant amount of leftovers or want to prepare ahead, this casserole freezes beautifully.
- Freezing Method: Ensure the casserole is completely cooled. Portion it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing.
- Freezing Duration: Frozen Crockpot Chicken Enchilada Casserole will maintain its quality for up to 2-3 months.
- Thawing and Reheating from Frozen: Thaw overnight in the refrigerator before reheating using the oven or microwave methods described above. For a quicker thaw, you can reheat directly from frozen in the oven, but it will take longer, likely 45-60 minutes, covered with foil at 350°F (175°C).
Final Thoughts
This Crockpot Chicken Enchilada Casserole Recipe is the ultimate in convenient, flavorful comfort food. It’s a recipe that simplifies dinner without sacrificing taste, making it a go-to for busy families and anyone seeking a delicious, homemade meal. Give it a try, and discover your new weeknight favorite!
Crockpot Chicken Enchilada Casserole Recipe
Ingredients
Equipment
Method
- In your slow cooker, place the boneless, skinless chicken breasts or thighs. Season them lightly with salt, pepper, cumin, chili powder, and garlic powder.2 pounds Boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper, 1 teaspoon Cumin, 1/2 teaspoon Chili powder, 1/4 teaspoon Garlic powder
- Scatter the rinsed and drained black beans over the chicken. Next, add the undrained can of diced tomatoes and green chilies, along with the undrained can of diced green chilies.1 (15 ounce) can Black beans, rinsed and drained, 1 (10 ounce) can Diced tomatoes and green chilies, undrained, 1 (4 ounce) can Diced green chilies, undrained
- Pour the entire can of enchilada sauce over the ingredients in the slow cooker. In a separate small bowl, whisk together the chicken broth and sour cream until smooth, then pour this mixture over everything in the crockpot.1 (15 ounce) can Enchilada sauce (red or green, your preference), 1 cup Chicken broth, 1/2 cup Sour cream
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds with a fork.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Using two forks, shred the chicken into bite-sized pieces.2 pounds Boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker and stir to combine with the sauce and other ingredients. Add the cut tortilla strips or quarters to the slow cooker and gently stir them in, ensuring they are mostly submerged in the liquid.2 pounds Boneless, skinless chicken breasts or thighs, 12-16 pieces Corn tortillas
- Sprinkle the shredded cheese evenly over the top of the casserole. Cover the slow cooker again and continue to cook on high for another 20-30 minutes, or until the cheese is melted and bubbly.2 cups Shredded Monterey Jack or cheddar cheese (or a blend)
- Once the cheese is melted and the casserole is heated through, carefully ladle generous portions into bowls. Garnish with your favorite optional toppings like fresh cilantro, diced red onion, sliced jalapeños, a dollop of sour cream, or creamy avocado slices.Chopped fresh cilantro, Diced red onion, Sliced jalapeños, Extra sour cream, Avocado slices