Crockpot Chicken Enchilada Casserole (The Easiest Ever!)

Why make this recipe

Crockpot Chicken Enchilada Casserole is a fantastic meal that combines the flavors of classic enchiladas with the convenience of a slow cooker. Not only is it incredibly easy to prepare, but it also requires minimal cleanup. This dish is perfect for busy families or anyone looking for a satisfying meal without too much fuss. With tender chicken, creamy cheese, and zesty enchilada sauce, this casserole is sure to be a hit at the dinner table.

How to make Crockpot Chicken Enchilada Casserole

Making Crockpot Chicken Enchilada Casserole is as simple as following a few steps that yield delicious results. Here’s how to bring this easy meal to life:

Ingredients :

• 2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
• 20 oz red enchilada sauce (two 10 oz cans, divided)
• 8 oz cream cheese (softened)
• 15 oz black beans (one can, rinsed and drained)
• 15 oz corn (one can, drained, or frozen corn)
• 4 oz diced green chiles (one can, undrained)
• 12 corn tortillas (cut or torn into 1-inch pieces)
• 3 cups shredded Mexican cheese blend (divided)

Directions :

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour 1 cup (10 oz) of enchilada sauce over the chicken.
2. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.
3. Remove the chicken from the crockpot and shred it using two forks. Drain any excess liquid from the pot and return the shredded chicken to the slow cooker.
4. Add the softened cream cheese, rinsed black beans, drained corn, green chiles, and 1.5 cups of the shredded cheese to the crockpot. Stir until the cream cheese is melted and everything is well combined.
5. Add half of the torn tortilla pieces to the chicken mixture and stir. Pour the remaining 1 cup (10 oz) of enchilada sauce over the top and stir gently to combine.
6. Top with the remaining tortilla pieces and the remaining 1.5 cups of shredded cheese. Cover and cook on LOW for 30-45 more minutes, until the cheese is fully melted and the casserole is bubbly.
7. Let the casserole rest for a few minutes before serving. Garnish with your favorite toppings like sour cream, cilantro, or avocado.

How to serve Crockpot Chicken Enchilada Casserole

To serve this delightful casserole, scoop it onto plates and let everyone add their favorite toppings. You can offer options like sour cream, fresh cilantro, diced avocado, or sliced jalapeños. This meal pairs well with a side of rice or a simple salad for a complete dinner.

How to store Crockpot Chicken Enchilada Casserole

Store any leftovers in an airtight container in the refrigerator. The casserole will stay fresh for up to 3-4 days. If you’d like to freeze it, let it cool completely before transfering it to a freezer-safe container. It can be frozen for up to 3 months. Reheat in the microwave or oven until heated through before serving.

Tips to make Crockpot Chicken Enchilada Casserole

• Feel free to adjust the spice level by choosing a mild or hot enchilada sauce.
• You can add more veggies like bell peppers or zucchini to the filling for added nutrition.
• Use leftover rotisserie chicken to save time.

Variation

For a vegetarian option, replace the chicken with an equal amount of diced tofu or additional beans. You can also experiment with different types of cheese for varied flavors.

FAQs

Q1: Can I use frozen chicken breasts?
A1: Yes, you can use frozen chicken breasts without thawing. Just increase the cooking time by an hour or so.

Q2: Is this recipe gluten-free?
A2: To make it gluten-free, use corn tortillas labeled gluten-free and check the enchilada sauce for gluten-free certification.

Q3: Can I make this dish ahead of time?
A3: Yes! You can prepare all the ingredients in advance, assemble them in the crockpot, and store it in the fridge overnight before cooking it the next day.

Crockpot Chicken Enchilada Casserole

A comforting and easy casserole made with tender chicken, creamy cheese, and zesty enchilada sauce, perfect for busy families.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 6 servings

Course: Casserole, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 lbs boneless, skinless chicken breasts About 3-4 breasts
• 20 oz red enchilada sauce Two 10 oz cans, divided

For the Filling

• 8 oz cream cheese Softened
• 15 oz black beans One can, rinsed and drained
• 15 oz corn One can, drained or frozen corn
• 4 oz diced green chiles One can, undrained
• 12 pieces corn tortillas Cut or torn into 1-inch pieces
• 3 cups shredded Mexican cheese blend Divided

Method

 

Preparation

1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
2. Pour 1 cup (10 oz) of enchilada sauce over the chicken.
3. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender and cooked through.
4. Remove the chicken from the crockpot and shred it using two forks.
5. Drain any excess liquid from the pot and return the shredded chicken to the slow cooker.
6. Add the softened cream cheese, rinsed black beans, drained corn, green chiles, and 1.5 cups of the shredded cheese to the crockpot.
7. Stir until the cream cheese is melted and everything is well combined.
8. Add half of the torn tortilla pieces to the chicken mixture and stir.
9. Pour the remaining 1 cup (10 oz) of enchilada sauce over the top and stir gently to combine.
10. Top with the remaining tortilla pieces and the remaining 1.5 cups of shredded cheese.

Cooking

1. Cover and cook on LOW for 30-45 more minutes, until the cheese is fully melted and the casserole is bubbly.
2. Let the casserole rest for a few minutes before serving.

Notes

Garnish with your favorite toppings like sour cream, cilantro, or avocado. Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.