Crockpot Chicken Enchilada Casserole: 1 Easy Meal

Hey there, fellow food lovers! Are you tired of the weeknight dinner scramble? I’m Anna, and I’m all about making our lives easier and way more joyful in the kitchen, especially when it comes to chicken! My mission is to share simple, flavorful chicken recipes that actually taste amazing without taking hours. You know, the kind of meals that make everyone at the table happy and give you a little breathing room? Well, get ready, because I’ve got just the dish for you: the Crockpot Chicken Enchilada Casserole. It’s a total game-changer!

Why You’ll Love This Crockpot Chicken Enchilada Casserole

Seriously, this recipe is a lifesaver! It’s incredibly simple and quick to prepare, meaning less time fussing and more time enjoying. You get that amazing, flavorful Mexican-inspired taste that everyone raves about, all from the magic of your slow cooker. It’s absolutely perfect for busy weeknights when you need dinner on the table without the stress. Plus, it’s pure crowd-pleasing comfort food that’ll have everyone asking for seconds!

Gather Your Ingredients for Crockpot Chicken Enchilada Casserole

Alright, let’s get our mise en place ready for this amazing Crockpot Chicken Enchilada Casserole! It’s so straightforward, you’ll be amazed. First up, grab about 2 pounds of boneless, skinless chicken breasts. Pop those right into the slow cooker. Then, we need 2 cups (that’s about 16 ounces) of a good red enchilada sauce – make sure it’s gluten-free if that’s your jam! Next, crack open a 14.5-ounce can of fire-roasted diced tomatoes; don’t drain these, we want all that yummy juice! We’ll also need a small 4-ounce can of diced green chiles for a little zing. Don’t forget a 1-ounce packet of taco seasoning (again, check for gluten-free if needed, or use your favorite homemade blend).

For that cheesy goodness, get about 2 cups (8 ounces) of shredded Mexican cheese blend. Oh, and we can’t forget the beans and corn! You’ll need one 15-ounce can of black beans, all drained and rinsed, and about 1 cup of sweet corn kernels, whether they’re frozen or canned, just make sure they’re drained too. Now for the tortillas – you’ll want 6 gluten-free corn tortillas (or regular corn ones if you’re not worried about gluten) sliced into roughly 1-inch strips. And for an extra creamy, dreamy touch, you can totally add 8 ounces of softened cream cheese – it’s optional but SO worth it! Finally, have some fresh cilantro chopped up for a lovely garnish.

Essential Ingredients for Crockpot Chicken Enchilada Casserole

So, to recap, you’ll need your chicken, that flavorful enchilada sauce and tomatoes, some zesty green chiles, and your taco seasoning. Plus, plenty of cheese, hearty black beans, sweet corn, and those essential tortilla strips. And if you’re feeling extra decadent, a little cream cheese magic!

Step-by-Step Guide to Making Crockpot Chicken Enchilada Casserole

Alright, let’s get this amazing Crockpot Chicken Enchilada Casserole into the slow cooker! First things first, give your slow cooker a little spray with some nonstick cooking spray if you like – it just makes cleanup a breeze. Then, nestle those 2 pounds of chicken breasts right into the bottom of the slow cooker. Don’t overcrowd them; make sure they have a little space.

Next, pour in the 2 cups of enchilada sauce, the undrained can of fire-roasted tomatoes, and those handy diced green chiles. Sprinkle the taco seasoning all over everything. Give it all a gentle stir, just enough to make sure the chicken is coated in all that deliciousness. Now, pop the lid on tight!

Time to let the slow cooker work its magic. Cook this on High for about 3 to 4 hours, or if you’ve got more time, Low or Medium is perfect for 4 to 6 hours. You want the chicken to be super tender and cooked all the way through. You’ll know it’s ready when you can easily shred it with two forks. Once it’s perfectly cooked, carefully remove the chicken from the slow cooker onto a plate or cutting board. Grab those two forks and shred it all up – it should come apart so easily!

Now, return that beautifully shredded chicken back into the slow cooker. Stir in about half of the shredded cheese, along with the drained and rinsed black beans and the drained corn. Give it another gentle mix to distribute everything evenly. Then, carefully add your sliced tortillas and fold them in. Be gentle so they don’t get too mushy, but you want them to soak up all those flavors! You can find more lunch ideas here.

Sprinkle the rest of that glorious shredded cheese over the top. If you’re going for that extra creamy factor, now’s the time to drop in that softened cream cheese, breaking it up a bit. Pop the lid back on and let it cook for another 20 to 30 minutes. You’re just waiting for that cheese to get all melty and bubbly, and for everything to heat through perfectly. Once it’s ready, give it a quick stir if you added cream cheese. Finally, sprinkle a generous handful of fresh chopped cilantro over the top. How easy was that? Serve it up warm and enjoy! Check out this slow cooker thai peanut chicken for another easy meal.

Tips for the Best Crockpot Chicken Enchilada Casserole

Want to make sure your Crockpot Chicken Enchilada Casserole is absolutely perfect every single time? I’ve got a few little tricks up my sleeve for you! First off, slow cooker times can really vary, so don’t stress if yours cooks a little faster or slower. The best way to check if the chicken is done is to just poke it with a fork – it should shred super easily. If it’s still a bit pink or tough, just give it another 30 minutes.

Also, if you’re keeping things gluten-free, remember to double-check those labels on your enchilada sauce and taco seasoning. Sometimes hidden gluten can sneak in there, and we want this to be safe and delicious for everyone! You can find more white chicken chili recipes here.

That optional cream cheese is a game-changer for richness; it makes the whole casserole extra creamy and decadent. Just stir it in during the last half hour, and trust me, you’ll thank me later!

Lastly, try not to overcrowd the slow cooker. It might seem like a good idea to stuff it full, but giving everything a little breathing room helps it cook evenly and thoroughly. Happy cooking! For more inspiration, follow us on Pinterest.

Frequently Asked Questions about Crockpot Chicken Enchilada Casserole

Got questions about this amazing Crockpot Chicken Enchilada Casserole? I’ve got you covered! Let’s dive into some common queries.

Can I use chicken thighs instead of breasts for this Crockpot Chicken Enchilada Casserole? Absolutely! Chicken thighs are fantastic here. They tend to be a bit more forgiving and can offer even more moisture and flavor than breasts, so feel free to swap them out. They’ll shred up just as beautifully. You might also like our oven-baked chicken thighs.

What are good side dishes to serve with Crockpot Chicken Enchilada Casserole? This casserole is pretty hearty on its own, but it pairs wonderfully with lighter sides. A simple fresh green salad with a lime vinaigrette is always a winner. Some fluffy rice, either plain or cilantro-lime rice, is also a great companion!

How do I make this Crockpot Chicken Enchilada Casserole spicier? If you love a little heat, you’ve got options! You can toss in some diced jalapeños along with the green chiles, or add a pinch of cayenne pepper to the seasoning mix. Adjust it to your spice preference!

Can I assemble this Crockpot Chicken Enchilada Casserole ahead of time? You can prep some of the components ahead. You could shred the chicken and chop the tortillas the day before. For the best results, I’d recommend adding the tortillas and cheese closer to cooking time to prevent them from getting too mushy in the slow cooker.

Storing and Reheating Your Crockpot Chicken Enchilada Casserole

Got leftovers? Lucky you! This Crockpot Chicken Enchilada Casserole is just as delicious the next day. For refrigeration, let it cool down a bit, then pop it into an airtight container. It should stay yummy in the fridge for about 3 to 4 days. When you’re ready to reheat, the microwave is super quick – just pop a serving in a microwave-safe dish and heat until it’s nice and hot, giving it a stir halfway through to make sure it heats evenly.

If you want to get ahead of the game even more, you can totally freeze this casserole! Make sure it’s completely cooled first. Then, wrap it up really well – I like to use plastic wrap and then a layer of foil to keep any freezer air out. It’ll be good in the freezer for up to 2-3 months. To reheat from frozen, the oven is probably your best bet. Pop it into a dish, cover it with foil (this stops it from drying out) and reheat at 350°F (175°C) until it’s heated all the way through. Enjoy your tasty second go-round! Consider trying our crockpot white chicken chili next.

Estimated Nutritional Information for Crockpot Chicken Enchilada Casserole

Just a friendly heads-up, the nutritional info for this Crockpot Chicken Enchilada Casserole is an estimate! Things like the specific brands of sauce or cheese you use, or even how big your chicken breasts are, can change the numbers a bit. So, think of this as a helpful guide rather than exact science. Enjoy!

Share Your Crockpot Chicken Enchilada Casserole Experience!

So, did you make this amazing Crockpot Chicken Enchilada Casserole? I’m dying to know how it turned out for you! Please, please share your thoughts in the comments below – and if you loved it, a rating would be super helpful too! Your feedback really helps me keep sharing more simple, tasty chicken recipes that make life easier and more joyful for all of us.

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