Crockpot Chicken Enchilada Casserole

$- 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 2 cups enchilada sauce - 1 can (10 oz) diced tomatoes with green chilies The main ingredients are crucial for a tasty Crockpot Chicken Enchilada Casserole. The chicken is the star. It cooks down to a tender finish. Black beans and corn add texture and nutrition. Enchilada sauce gives that rich flavor. Diced tomatoes with green chilies add a zesty kick. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder The spices make your dish pop. Ground cumin gives warmth. Chili powder adds a little heat. Garlic and onion powders boost the flavor. These seasonings blend well together and enhance the dish. - 2 cups shredded cheddar cheese - 8 corn tortillas, cut into strips - Fresh cilantro, chopped - Sour cream Toppings take this casserole to the next level. Shredded cheddar cheese melts to create a creamy layer. Corn tortillas add crunch and help hold the dish together. Fresh cilantro brings bright flavor. Serve with sour cream for a cool finish. {{ingredient_image_2}} Start by placing the chicken breasts in the bottom of your crockpot. Make sure they are flat and even. Next, season the chicken with spices. Sprinkle ground cumin, chili powder, garlic powder, and onion powder evenly over the chicken. This step is key for adding rich flavor. Now, pour the enchilada sauce over the seasoned chicken. Ensure the chicken is fully coated. This will help infuse the flavors. On top of the chicken, layer the black beans, corn, and diced tomatoes with green chilies. Each ingredient adds a unique taste and texture. Cover the crockpot and set it to cook. You can choose to cook on low for 6-7 hours or high for 3-4 hours. The chicken should be tender and easy to shred when done. After the cooking time, shred the chicken directly in the crockpot using two forks. Mix it with the other ingredients to create a well-combined base. Next, take half of the tortilla strips and layer them over the shredded chicken mixture. Then, sprinkle one cup of cheddar cheese on top. This adds a creamy, cheesy goodness. Place the remaining tortilla strips on top. Pour the rest of the enchilada mixture over these strips. Finally, add the second cup of shredded cheese on top. Cover the crockpot again and cook for an additional 30 minutes on low. This step allows the cheese to melt and bubble, creating a delicious topping. The result will be a warm, cheesy, and hearty casserole that is hard to resist. - Best practices for slow-cooking chicken: Use boneless, skinless chicken breasts for easy shredding. Place them at the bottom of your crockpot. This keeps them moist. Cover the chicken with spices and enchilada sauce. This ensures juicy, flavorful chicken. - Ensuring even seasoning distribution: Sprinkle spices evenly over the chicken. Mix the spices into the sauce. This helps every bite taste great. Stir the ingredients gently before cooking. This way, all flavors blend well. - Tips for layering tortillas and cheese: Cut corn tortillas into strips for easy layering. Place half of the strips over the chicken mix. Add one cup of cheese on top. Then, add the rest of the tortilla strips and pour more enchilada sauce. Finally, sprinkle the last cup of cheese. This creates a tasty, layered dish. - How to serve without breaking layers: Use a large spoon to scoop out portions. Start from the edge of the crockpot. This helps keep the layers intact. Serve directly from the crockpot or transfer to a dish. Either way, be gentle while serving. - Suggestions for additional spices or toppings: You can add a pinch of cayenne for heat. Consider fresh lime juice for brightness. Top with avocado slices or jalapeños for extra flavor. Cilantro adds a fresh touch too. - Homemade enchilada sauce vs. store-bought: Homemade sauce can be richer in flavor. It allows you to control the spice level. Store-bought saves time and effort. Choose based on your needs for ease or taste. Both options work well in this casserole. Pro Tips Use Thighs for More Flavor: For a juicier and more flavorful casserole, consider using boneless, skinless chicken thighs instead of breasts. Layering is Key: When adding the tortilla strips, ensure they are evenly layered to help absorb the sauce and prevent sogginess. Add Extra Veggies: Feel free to toss in additional vegetables like bell peppers or zucchini to increase the nutrition and flavor profile. Customize the Heat: Adjust the level of spiciness by selecting a mild or hot enchilada sauce based on your preference. {{image_4}} You can easily change proteins in this dish. Instead of chicken, try ground beef or beans for a hearty option. Both will add a unique taste. Using different cheese types can also change the flavor. Try Monterey Jack or pepper jack for a twist. If you need gluten-free tortillas, look for brands made from corn or rice. They work well in this recipe. For a vegan version, swap the chicken for jackfruit or tofu. Use vegan cheese to keep it plant-based and delicious. Adding veggies boosts nutrition and flavor. Bell peppers, zucchini, or corn enhance the dish. Adjust spice levels to your taste. If you like it mild, use less chili powder. For heat, add jalapeños or extra chili powder. Experiment to find your perfect blend. Store your leftover casserole in the fridge. Place it in an airtight container. This keeps it fresh. Make sure to cool it down first. Try to eat it within three days for the best taste. To reheat, you can use the microwave or oven. For the microwave, place a portion in a bowl. Heat it in short bursts, stirring in between. If using the oven, preheat it to 350°F. Cover the casserole with foil to keep it moist. Heat for about 20 minutes. This helps keep the texture and flavor intact. You can freeze the casserole before or after cooking. If freezing before cooking, layer all ingredients in a freezer-safe dish. Wrap it tight with plastic wrap and then foil. If freezing after cooking, let it cool first. Then, portion it out in airtight containers. It stays good for up to three months. Prep time for this dish is just 15 minutes. You can cook it on low for 6-7 hours. If you are short on time, use the high setting for 3-4 hours. The long cook time helps the flavors blend well. Your chicken will become tender and juicy. Yes, you can use frozen chicken breasts. Just add them to the crockpot without thawing. This will add about an hour to your cooking time on low. Make sure to check that the chicken is cooked through before serving. Using frozen chicken saves time and effort. This casserole pairs well with many sides. Here are a few great options: - Mexican rice - Refried beans - A fresh green salad - Cornbread These sides add more flavor and texture to your meal. They also make it more filling. Yes, this recipe can be kid-friendly. Here are some tips to adjust the flavors: - Reduce the chili powder for less heat. - Serve without the spicy tomatoes. - Add cheese on top for extra creaminess. These small changes can make the dish more appealing to younger eaters. You can prep this dish in advance. Prepare all the ingredients and place them in the crockpot. Cover it and store it in the fridge. When you're ready, just plug it in and start cooking. This saves time on busy days and makes dinner easier. This blog post covered a simple Crockpot Chicken Enchilada Casserole recipe. You learned about key ingredients, step-by-step instructions, useful tips, and fun variations. You can prepare this dish easily for any occasion. It’s adaptable to your tastes, making it a go-to meal. Enjoy making your casserole with friends or family. I hope you create a delicious and satisfying meal that everyone loves.$

Crockpot Chicken Enchilada Casserole

A flavorful and easy-to-make chicken enchilada casserole cooked in a crockpot.

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Prep Time 15

Cook Time 7 30

Total Time 7 45

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 lbs boneless, skinless chicken breasts
1 can black beans, drained and rinsed (15 oz)
1 can corn, drained (15 oz)
2 cups enchilada sauce
1 can diced tomatoes with green chilies (10 oz)
1 teaspoon ground cumin
1 teaspoon chili powder
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
2 cups shredded cheddar cheese
8 pieces corn tortillas, cut into strips
1 bunch fresh cilantro, chopped (for garnish, optional)
1 serving sour cream (for serving, optional)

Instructions

Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot.
Evenly sprinkle the chicken with ground cumin, chili powder, garlic powder, and onion powder, ensuring all pieces are seasoned well.
Pour the enchilada sauce over the seasoned chicken, making sure it is fully coated to infuse flavors.
On top of the chicken, add the rinsed black beans, drained corn, and diced tomatoes with green chilies, layer these ingredients nicely.
Cover the crockpot and cook on the low setting for 6-7 hours or on high for 3-4 hours, or until the chicken is thoroughly cooked and tender.
When the cooking time is complete, use two forks to shred the chicken directly in the crockpot, mixing it with the surrounding ingredients to create a flavorful base.
Take half of the tortilla strips and layer them evenly over the shredded chicken mixture. Next, sprinkle one cup of shredded cheddar cheese across this layer.
Place the remaining tortilla strips on top, followed by pouring the last of the enchilada mixture over them. Finish by adding the second cup of shredded cheese on top.
Cover the crockpot again and let it cook on low for an additional 30 minutes, or until the cheese is melted and bubbly, creating a deliciously cheesy topping.
Before serving, garnish with freshly chopped cilantro for a pop of color and flavor, and provide sour cream on the side for those who enjoy a creamy addition.

Notes

Serve directly from the crockpot or transfer to a serving dish.

Keyword casserole, chicken, crockpot, easy, enchilada