This Easy Hearty Crockpot Chicken Enchilada Casserole is a winner! It’s packed with shredded chicken, beans, tortillas, and gooey cheese, all slow-cooked to perfection.
It’s like a warm hug in a bowl! I love tossing everything in and letting the slow cooker do the work—perfect for busy days or lazy weekends. 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for shredding. If you’re short on time, rotisserie chicken is a great substitute. Just shred it and skip the cooking step!
Enchilada Sauce: You can choose either red or green sauce based on your taste. For a homemade option, blend canned tomatoes with seasonings. If you need it milder, try a salsa verde instead!
Beans: Black beans add protein and texture. If you prefer, kidney beans or pinto beans can be used instead—they give a slightly different but tasty flavor!
Tortillas: Corn tortillas are traditional and add authenticity. Flour tortillas can be a good substitute if you prefer a softer texture. Make sure to cut them into quarters for even layering.
Cheese: Cheddar gives a classic taste, while a Mexican blend provides that extra kick. If you’re looking to lighten it up, use low-fat cheese or omit it altogether for a lighter version.
How Can I Achieve Perfectly Shredded Chicken in the Crockpot?
Shredding chicken is simple, but the key is to let it cook long enough to become tender. Here’s a quick guide:
- Cook on low for 6–7 hours or high for 3–4 hours.
- Check the chicken’s tenderness by using two forks. If it shreds easily, you’re good to go.
- Mix the shredded chicken back into the casserole for an even distribution of flavor.
It’s best to let it rest with the lid off for about 10 minutes, allowing the cheese to set and making it easier to scoop out portions for serving. Enjoy your delicious meal!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 2 cups enchilada sauce (red or green, your preference)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 8 small corn or flour tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1 cup sliced black olives (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Optional toppings: sour cream, chopped cilantro, diced avocado
How Much Time Will You Need?
This hearty casserole takes about 15 minutes to prepare. Cooking time is around 6 to 7 hours on low or 3 to 4 hours on high in the crockpot. After cooking, allow an additional 10 minutes for the cheese to set before serving. In total, it’s about 6 hours and 15 minutes (on low) to 4 hours and 15 minutes (on high) from start to finish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts in the bottom of your 6-quart slow cooker. This will be the base for all the delicious layers that follow.
2. Season the Chicken:
Sprinkle the ground cumin, chili powder, garlic powder, onion powder, salt, and pepper even over the chicken. This adds great flavor right from the start!
3. Add the Enchilada Sauce:
Pour the enchilada sauce over the seasoned chicken, making sure to cover it evenly. This enriches the dish with a lovely zing.
4. Layer in the Beans and Corn:
Next, add the drained black beans and corn on top of the sauce. These ingredients bring extra texture and taste to your casserole.
5. Add the Tortillas:
Now it’s time to layer the tortilla quarters over the top of the beans and corn, spreading them out to cover the surface snugly.
6. Cheese It Up:
Sprinkle the shredded cheese generously over the tortillas. This is what will create that gooey, cheesy goodness that everyone loves!
7. Top with Olives:
Add 1 cup of sliced black olives on top of the cheese layer for that extra flavor. Reserve some for garnishing when serving!
8. Slow Cook:
Cover your slow cooker and set it to cook on low for 6–7 hours or on high for 3–4 hours. It’s done when the chicken is fully cooked and tender.
9. Shred the Chicken:
Once the cooking time is up, shred the chicken directly in the crockpot using two forks. Mix everything together gently to combine all those tasty layers.
10. Rest and Serve:
Let the casserole sit with the lid off for about 10 minutes. This allows the cheese to set slightly for easier serving.
11. Enjoy!
Serve your hearty casserole hot, garnished with the reserved sliced olives and optional toppings like sour cream, chopped cilantro, and diced avocado. Enjoy your delicious meal!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure they are cooked through completely. It’s best to thaw them in the fridge overnight for even cooking, or you can add an extra hour to the cooking time if they’re still frozen when placed in the Crockpot.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply replace the chicken with a mix of additional beans, like pinto or kidney beans, and extra vegetables such as bell peppers, zucchini, or spinach. Just adjust the cooking time to ensure the vegetables are tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. You can also freeze leftovers for up to 2 months—just allow to cool completely before freezing!
Can I Add More Heat to This Dish?
Absolutely! If you like it spicy, consider adding diced jalapeños, cayenne pepper, or switching to a hotter enchilada sauce. You can also serve it with spicy toppings, such as a hot salsa or crushed red pepper flakes, at the table.
