Easy Crockpot Chicken Enchilada Casserole Recipe

The aroma of melted cheese mingling with spicy chicken and zesty enchilada sauce wafts through the air, promising a flavor explosion that will make your taste buds dance. The beauty of crockpot chicken tortellini-recipe-for-cozy-nights/”>Crockpot Chicken Tortellini.

Picture this: a rainy evening with friends gathered around the table, laughter echoing as you dish out generous servings of this cheesy delight. The casserole, bubbling and golden on top, creates an inviting atmosphere while delivering a comforting meal that warms both the heart and belly. It’s moments like these that turn an ordinary recipe into a treasured family favorite.

I remember the first time I served this dish at a family gathering; my cousin declared it “life-changing” after just one bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Choose about 3-4 chicken breasts based on your crowd size; they shred beautifully once cooked.

• Enchilada Sauce: Grab your favorite brand or homemade version; the sauce brings all the bold flavors.

• Black Beans: Rinse and drain them well for added protein and texture.

• Corn: Sweet corn adds a delightful crunch; frozen works great if fresh isn’t handy.

• Shredded Cheese: Use a blend of cheddar and Monterey Jack for that gooey finish.

• Bell Peppers: Any color works! They add sweetness and pop to your casserole.

• Tortilla Chips: Crushed chips create a fun topping; they add crunch when baked.

• Spices (Cumin and Chili Powder): Essential for that authentic enchilada taste; don’t skimp on these!

• Sour Cream (for serving): A dollop of sour cream can balance the spiciness perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Chicken: Start by seasoning the chicken breasts with salt, pepper, cumin, and chili powder to enhance their flavor profile before cooking.

Add Ingredients to Crockpot: Layer the chicken at the bottom of your crockpot; then pile on black beans, corn, bell peppers, and half of the enchilada sauce for great flavor infusion. Crockpot Chicken Corn Chowder.

Pour Remaining Sauce Over Mixture: Drizzle the remaining enchilada sauce over everything; ensure each ingredient is coated nicely to lock in flavors.

Cook Low and Slow: Cover your crockpot and cook on low heat for about 6-7 hours until chicken shreds easily with two forks—this is where the magic happens! For more inspiration, check out this savory crockpot chicken ramen recipe.

Add Cheese and Chips at End : About 30 minutes before serving, sprinkle shredded cheese on top along with crushed tortilla chips for added texture—let it melt beautifully.

Serve It Up!: Dish out hearty portions into bowls; top with sour cream and enjoy while hot! Don’t forget to savor those delicious layers.

Cooking should be fun and relaxed! This Crockpot Chicken Enchilada Casserole is here to deliver joy without adding stress. Crockpot Chicken Piccata Grab your ingredients, set your crockpot, and let it do all the work while you kick back and enjoy life.

Perfecting the Cooking Process

Start by layering the ingredients in your crockpot; chicken first, then sauce, tortillas, and cheese for even cooking.

Add Your Touch

Feel free to swap chicken for beef or add black beans for extra protein and flavor.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days; reheat gently in the microwave.

It was a rainy Sunday when I first whipped up this casserole. The whole house filled with tantalizing scents, and my family couldn’t resist gathering around the table, ready to dig in.

FAQ

Can I make Crockpot Chicken Enchilada Casserole ahead of time?

Chicken Broccoli Orzo.

Yes, prepare it a day ahead and refrigerate before cooking for easy meal prep.

What can I substitute for tortillas in this recipe?

Try using corn tortillas or even cauliflower rice as a low-carb option.

How long does it take to cook in the crockpot?

Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.

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Crockpot Chicken Enchilada Casserole

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• Author: Jessica
• Total Time: 6 hours 15 minutes
• Yield: Serves about 6 people 1x

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Description

Crockpot Chicken Enchilada Casserole is a flavorful, hearty dish that combines tender shredded chicken, zesty enchilada sauce, and melted cheese for a comforting meal. Perfect for busy weeknights or cozy gatherings, this easy-to-make casserole simmers in your crockpot, allowing the flavors to meld beautifully. Serve it with a dollop of sour cream and enjoy a warm, inviting dinner that will leave everyone asking for seconds.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (frozen or fresh)
• 2 cups shredded cheese (cheddar and Monterey Jack blend)
• 1 cup bell peppers, diced (any color)
• 1 cup crushed tortilla chips
• 2 tsp cumin
• 2 tsp chili powder
• Salt and pepper to taste
• Sour cream (for serving)

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Instructions

1. Season the chicken breasts with salt, pepper, cumin, and chili powder.
2. Layer seasoned chicken at the bottom of the crockpot. Add black beans, corn, bell peppers, and half of the enchilada sauce.
3. Pour remaining enchilada sauce over the mixture ensuring everything is well coated.
4. Cover and cook on low for 6-7 hours or until chicken shreds easily with two forks.
5. About 30 minutes before serving, sprinkle shredded cheese and crushed tortilla chips on top; let them melt.
6. Serve hot topped with sour cream.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (approximately 240g)
• Calories: 420
• Sugar: 4g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 8g
• Protein: 32g
• Cholesterol: 85mg