Crockpot Chicken Enchiladas Casserole Recipe
If you’re looking for a comforting crowd-pleaser that practically cooks itself, you’re about to meet your new obsession: Crockpot Chicken Enchiladas Casserole. This dish has everything you love about classic enchiladas, but transforms them into the easiest, creamiest, no-roll casserole imaginable. Imagine juicy shredded chicken, fire-roasted tomatoes, hearty beans, sweet corn, gooey cheese, and tender tortillas, all melding together in a slow cooker as you get on with your day. Whether you need a weeknight dinner or a dish to dazzle at your next potluck, this Crockpot Chicken Enchiladas Casserole fits perfectly into your plans, and it might just become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this casserole is how simple yet powerful the ingredients are—each one brings something unique, whether it’s bold flavor, satisfying texture, or a pop of color. Don’t be tempted to skip any—the magic is in how they work together!
- Chicken Breasts: Boneless, skinless chicken breasts form the hearty, protein-rich base, becoming incredibly tender after slow cooking.
- Red Enchilada Sauce: This gives the casserole its zesty, salsa-like backbone; Hatch organic is perfect, especially if you need a gluten-free option.
- Fire Roasted Tomatoes: These add a subtle smokiness and richness to the sauce—look for Hunt’s for a gluten-free pick.
- Green Chiles: Just a can brings a mild heat and unmistakable depth; don’t worry, it’s more flavorful than spicy!
- Taco Seasoning: One packet adds a balanced mix of spices; use gluten-free if needed to keep the dish allergy-friendly.
- Black Beans: They add creaminess and fiber; if you prefer, pinto beans are a fun twist.
- Corn: Sweet frozen corn kernels (or canned) bring little bursts of gold with every bite—it’s like summer sprinkled in your casserole.
- Shredded Cheese: Mexican cheese blend or sharp cheddar gets perfectly melty, creating that craving-worthy, gooey finish.
- Corn Tortillas: Cut into wedges, they become soft and dreamy in the slow cooker—but small gluten-free flour tortillas work, too, for those who need it.
How to Make Crockpot Chicken Enchiladas Casserole
Step 1: Layer Up the Base
Start by adding the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning directly into your crockpot. This set-it-and-forget-it method lets the chicken slowly absorb every bit of flavor. Cook everything on the low setting for 4 to 6 hours, or if you’re short on time, set it to high for 3 to 4 hours. You’ll know it’s ready when the chicken is perfectly tender and shreds with hardly any effort.
Step 2: Shred and Stir
Once the chicken is done, grab two forks and shred it right in the crockpot. Next comes the fun part: mix in half of the shredded cheese, all the drained black beans, the corn, and your tortilla wedges. Swirl everything together so every layer is coated in sauce.
Step 3: Cheese Finale
Sprinkle the remaining cheese evenly over the top. Cover your crockpot again and cook on low for another 20 to 30 minutes. You’ll see the cheese gets irresistibly melted and delicious, and the flavors will finish melding into that signature Crockpot Chicken Enchiladas Casserole goodness.
How to Serve Crockpot Chicken Enchiladas Casserole
Garnishes
The right garnish takes this casserole from comforting to absolutely crave-worthy. Top each serving with a dollop of sour cream, a scattering of fresh cilantro, sliced green onions, or even some diced avocado. For a little crunch, tortilla strips or chopped tomatoes add color and texture—don’t be shy with the toppings!
Side Dishes
This casserole shines alongside simple sides like a vibrant Mexican chopped salad or a bowl of cilantro-lime rice. If you want something lighter, roasted veggies or a tangy slaw balance the rich flavors beautifully. And of course, a bowl of tortilla chips for scooping and dipping is always a hit at the table.
Creative Ways to Present
Dishing up Crockpot Chicken Enchiladas Casserole can be as exciting as eating it. Try serving it tostada-style on crisped tortillas, stuffing it into baked bell peppers for a colorful twist, or ladling it over baked potatoes for a comforting, fun spin. For gatherings, set up a toppings bar and let everyone make their perfect plate!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Enchiladas Casserole keeps beautifully. Just transfer cooled portions to airtight containers and store in the refrigerator for up to 4 days. It’s perfect for quick lunches, and the flavors might even be richer the next day.
Freezing
If you love planning ahead, this casserole freezes like a dream! Let it cool completely, then portion into freezer-safe bags or dishes. It’ll stay tasty for up to three months—just remember to label it so your future self can feel extra grateful.
Reheating
To reheat, pop a portion in the microwave or warm the casserole in a covered baking dish at 350°F until hot and bubbly. If reheating from frozen, thaw overnight in the fridge first for best results. Add a sprinkle of fresh cheese before serving to revive that gooey topping!
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! If you’re short on time, just stir in shredded rotisserie chicken after the sauce and veggies have cooked, then proceed with the beans, corn, tortillas, and cheese. You’ll get all the flavor with minimal effort.
Is Crockpot Chicken Enchiladas Casserole spicy?
It’s got a gentle kick, mostly from the green chiles and taco seasoning, but it’s generally friendly to most palates. For spice lovers, toss in a pinch of cayenne or sliced jalapeños. If you’re cooking for kids, use mild enchilada sauce to keep things tame.
What’s the best cheese blend to use?
A classic Mexican blend gives you a great melt and authentic flavor, but sharp cheddar or Monterey Jack are also wonderful. You can even mix in a little pepper jack for extra zing!
Can I make this dairy-free or vegan?
You bet: swap the chicken for jackfruit or a plant-based protein, use dairy-free cheese, and make sure your tortillas and enchilada sauce are vegan. The flavors are still fantastic, and everyone can dig in.
Can I prepare Crockpot Chicken Enchiladas Casserole ahead for a party?
Definitely! You can assemble everything the night before, refrigerate, and start the slow cooker the next day. It’s make-ahead magic for stress-free entertaining.
Final Thoughts
There’s something truly special about Crockpot Chicken Enchiladas Casserole—comforting, flavorful, and wonderfully simple. Whether you’re feeding a hungry crew or just treating yourself to cozy leftovers, this dish brings big flavors without extra fuss. Give it a try, make it your own, and let new family favorites begin!
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Crockpot Chicken Enchiladas Casserole Recipe
- Total Time: Approximately 4.5-6.5 hours
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Enjoy a flavorful and easy-to-make Crockpot Chicken Enchiladas Casserole that is perfect for busy weeknights. This delicious dish is packed with tender chicken, beans, corn, and gooey cheese, all seasoned with zesty enchilada sauce and taco seasoning.
Ingredients
For the Chicken:
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounce can fire-roasted tomatoes (Hunt’s is gluten-free)
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
Additional Ingredients:
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
- Add chicken and seasonings to the crockpot: Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken and add the rest of the ingredients: Using 2 forks, shred the chicken. Add 1/2 of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 3-4 hours on high + 20-30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 5g
- Sodium: 740mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 95mg
Keywords: Crockpot Chicken Enchiladas Casserole, Slow Cooker Enchilada Casserole, Mexican Chicken Casserole
