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Crockpot Chicken Enchiladas Casserole Recipe
Why Make This Recipe
Crockpot Chicken Enchiladas Casserole is a delicious and easy meal that brings the flavors of traditional enchiladas right to your table. This recipe is perfect for busy days when you want to come home to a hot, satisfying dinner. The slow cooker does all the work for you, making it a great choice for families, beginners, or anyone who loves a hearty dish without spending hours in the kitchen.
How to Make Crockpot Chicken Enchiladas Casserole
Ingredients:
- 1.5 pounds boneless skinless chicken breasts (✅)
- 15 ounces red enchilada sauce (✅Hatch organic is gluten-free)
- 14.5 ounces can fire-roasted tomatoes (✅Hunt’s is gluten-free)
- 4.5 ounces green chiles (✅)
- 1.25-ounce gluten-free taco seasoning packet
- 15 ounces 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)
Directions:
- Add the chicken and seasonings to the crockpot. Place the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning into 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 in the crockpot. Then, add half of the shredded cheese, black beans, corn, and tortilla wedges. Top with the remaining cheese and cover the crockpot.
- Cook for an additional 20-30 minutes, or until the cheese is melted.
How to Serve Crockpot Chicken Enchiladas Casserole
To serve, simply scoop the casserole onto plates. You can add toppings like sour cream, avocado, or cilantro for extra flavor. This dish pairs well with a simple side salad or some tortilla chips.
How to Store Crockpot Chicken Enchiladas Casserole
If you have any leftovers, let the casserole cool completely before storing. Place it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just thaw in the fridge overnight before reheating.
Tips to Make Crockpot Chicken Enchiladas Casserole
- Make sure to cut the tortillas into smaller pieces to help them mix well with the other ingredients.
- For extra flavor, try adding in your favorite vegetables, like bell peppers or onions.
- If you like it spicy, use a hot taco seasoning or add jalapeños.
Variation
You can easily customize this casserole by using different beans or adding ground turkey or beef instead of chicken. For a vegetarian option, just skip the meat and add more veggies!
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour.
2. Can I make this dish gluten-free?
Absolutely! Just use gluten-free tortillas and ensure that your taco seasoning and enchilada sauce are gluten-free.
3. How do I reheat the leftovers?
You can reheat the casserole in the microwave or in a saucepan on the stove. Heat until warmed through, adding a splash of water if it seems dry.
Crockpot Chicken Enchiladas Casserole
A delicious and easy meal that brings the flavors of traditional enchiladas right to your table, perfect for busy days.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce Hatch organic is gluten-free
- 14.5 ounces fire-roasted tomatoes Hunt's is gluten-free
- 4.5 ounces green chiles
- 1.25 ounces gluten-free taco seasoning packet
- 15 ounces 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
Preparation
- Add the chicken and seasonings to the crockpot. Place the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning into 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 in the crockpot. Then, add half of the shredded cheese, black beans, corn, and tortilla wedges. Top with the remaining cheese and cover the crockpot.
- Cook for an additional 20-30 minutes, or until the cheese is melted.
Notes
Make sure to cut the tortillas into smaller pieces to help them mix well with the other ingredients. For extra flavor, try adding in your favorite vegetables, like bell peppers or onions. If you like it spicy, use a hot taco seasoning or add jalapeños. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Thaw in the fridge overnight before reheating.
