This Easy Hearty Crockpot Chicken Enchilada Casserole is a warm and filling dish perfect for busy days! With tender chicken, beans, and cheesy goodness, it’s a crowd-pleaser.
I love how convenient it is! Just toss everything in the crockpot, set it, and forget it. Perfect for when you want yummy food without all the fuss. Plus, leftovers are amazing too!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for its flavor and convenience! You can also cook and shred your own chicken breasts or thighs. If you’re looking for a vegetarian option, consider using lentils or a mix of mushrooms for a hearty texture.
Red Enchilada Sauce: This adds great flavor! If you can’t find it, you can make your own with tomato sauce, chili powder, and cumin. For a milder dish, use a green salsa instead.
Black Beans: Packed with protein, they help make the dish hearty. If black beans aren’t your favorite, try pinto beans, kidney beans, or even chickpeas as a substitute.
Tortillas: Corn tortillas are traditional, but flour tortillas work just as well. If you’re gluten-free, look for gluten-free tortillas available in most grocery stores.
Cheese: A Mexican blend gives the best taste, but you can use any cheese you prefer. Cheddar or Monterey Jack are great alternatives. For dairy-free options, try using a plant-based cheese.
How Can I Layer the Casserole for Best Results?
Layering is key to achieving a well-cooked casserole. Here’s how you can do it effectively:
- Start with a thin layer of the chicken mixture at the bottom of the crockpot. This prevents the tortillas from sticking.
- Next, add a layer of torn tortilla pieces, ensuring they cover the chicken mixture evenly.
- Then, sprinkle some cheese over the tortillas. This creates a gooey texture.
- Repeat the layers until all ingredients are used, making sure to finish with cheese on top. This will form a delicious crust while it cooks.
Remember, don’t compact the layers too tightly for even cooking. Happy cooking!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 (10 oz) can diced tomatoes and green chilies, drained
- 6-8 small corn or flour tortillas, torn into pieces
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional garnish: chopped green onions or cilantro
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep and then you can let your crockpot do the work! Cook it on LOW for 3-4 hours or on HIGH for 1.5-2 hours. You’ll have a warm, hearty meal ready to enjoy with minimal effort!
Step-by-Step Instructions:
1. Prepare the Chicken Mixture:
In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until well mixed and set aside.
2. Tear the Tortillas:
Next, take the tortillas and tear them into bite-sized pieces. This will help them layer nicely in the casserole.
3. Layer in the Crockpot:
Start by spreading a small amount of the chicken mixture at the bottom of the crockpot. Then, add a layer of the torn tortilla pieces over the chicken mixture, followed by a sprinkle of cheese on top. Keep layering until all ingredients are used, finishing with a generous layer of cheese on top for that delicious melted finish.
4. Cook the Casserole:
Cover the crockpot and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The casserole is ready when everything is heated through and the cheese is bubbly.
5. Garnish and Serve:
Once cooked, garnish with chopped green onions or cilantro for a fresh touch. Serve hot, alongside shredded lettuce and tomato slices for a refreshing contrast!
Enjoy this flavorful, easy-to-make crockpot enchilada casserole that’s perfect for a hearty family meal!
FAQ About Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to fully cook it before shredding. You can thaw it in the fridge overnight or cook it directly in the crockpot with some broth until it reaches 165°F (75°C), then shred it for the casserole.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water or broth to keep it moist if needed.
Can I Make This Dish Vegetarian?
Absolutely! To make it vegetarian, simply replace the chicken with an extra can of black beans or use cooked lentils. You can also add more vegetables like bell peppers, zucchini, or spinach for added flavor and nutrition.
What Should I Serve With This Casserole?
This casserole pairs nicely with a fresh salad, guacamole, and tortilla chips. You can also serve it with sour cream or a dollop of Greek yogurt to add creaminess!
