This Easy Crockpot Chicken Enchilada Casserole is a warm, comforting dish that combines shredded chicken, beans, and enchilada sauce all layered with cheese! It’s perfect for busy days.
I love just tossing everything in the crockpot and letting it cook. It tastes amazing, and the best part? You get to enjoy the delicious smell filling your kitchen while it cooks! 😋
Key Ingredients & Substitutions
Chicken: I usually go for boneless, skinless chicken breasts for easy shredding. If you’re looking for a quicker option, rotisserie chicken works great here—just shred it and toss it in!
Enchilada Sauce: The red enchilada sauce is key to flavor. If you can’t find it, you can use salsa or green enchilada sauce for a twist. You can even make your own if you’re feeling adventurous!
Tortillas: Corn tortillas add an authentic touch, but if you prefer flour, go for it! Just remember, corn tortillas tend to hold up better in the crockpot.
Beans: Black beans are a solid choice for protein. If you like, you can substitute them with pinto beans or even chickpeas if you want something different.
Cheese: A Mexican blend is great for this recipe, but feel free to use cheddar or Monterey Jack. For a lower-fat option, try reduced-fat cheese.
How Do I Get the Chicken Perfectly Shredded?
Shredding chicken is an important step to help it mix well with the other ingredients. Here’s how to do it perfectly:
- Once your chicken is cooked, let it cool for a few minutes—this makes it easier to handle.
- Use two forks to pull apart the chicken. Start in the middle and work outward, creating shreds.
- If you find it tough to shred, it might not be fully cooked. Just pop it back into the crockpot until it’s tender!
This technique gives you beautifully shredded chicken that mixes seamlessly with the flavors of the casserole.
Easy Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chilies (optional for extra heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 6 small corn tortillas or 4 large flour tortillas, torn into pieces
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack)
- Fresh cilantro or green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious casserole can be prepared in just about 15 minutes, and then it cooks in the crockpot for 4-6 hours on LOW or 2-3 hours on HIGH. So, you can set it and forget it while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the raw chicken breasts at the bottom of your slow cooker. This makes sure they cook evenly and stay juicy.
2. Mix the Sauce:
In a medium bowl, combine the red enchilada sauce, diced tomatoes with green chilies, black beans, diced green chilies (if you want some extra heat), ground cumin, chili powder, garlic powder, salt, and pepper. Stir until it’s all mixed well.
3. Layer it Up:
Pour half of this delicious concoction over the chicken in the slow cooker. Next, layer the torn tortilla pieces evenly over the mixture to create a nice base. Then, pour the remaining sauce mixture on top, ensuring everything is covered.
4. Let it Cook:
Cover the slow cooker with its lid and set it to cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is thoroughly cooked and tender.
5. Shred the Chicken:
When the cooking time is up, take the chicken out carefully and shred it using two forks. It should come apart easily! Return the shredded chicken back to the slow cooker and stir everything to mix it together.
6. Add the Cheese:
Sprinkle the shredded cheese over the top of the casserole. Cover the slow cooker again and let it cook for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Serve and Enjoy:
Finally, garnish your casserole with fresh cilantro or chopped green onions before serving. Enjoy it warm with a dollop of sour cream, slices of avocado, and maybe a side salad or some rice to complete your meal!
You’ll end up with a beautifully layered dish that’s comforting, creamy, and bursting with flavors. It’s a set-it-and-forget-it recipe that brings everyone to the table with a smile!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but you’ll need to adjust the cooking time. When using frozen chicken breasts, cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Just make sure to check that the chicken reaches an internal temperature of 165°F (75°C) before shredding.
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the casserole and store it in the fridge for up to 24 hours before cooking. Just assemble all the layers in the slow cooker, cover it, and refrigerate. When you’re ready to cook, set it straight to the slow cooker without needing to thaw—just add an extra hour to the cooking time.
What Can I Substitute for Black Beans?
If black beans aren’t your thing, you can easily substitute them with pinto beans, kidney beans, or even chickpeas for a different flavor and texture. Just make sure to rinse and drain any canned beans before adding them to the casserole.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in the microwave or on the stove. You may want to add a splash of enchilada sauce or broth while reheating to keep it moist!
