Crockpot Chicken Enchiladas Casserole
Crockpot Chicken Enchiladas Casserole Recipe
If you’re looking for an easy and delicious meal that requires minimal effort, look no further than Crockpot Chicken Enchiladas Casserole. This comforting dish layers tender shredded chicken with flavorful enchilada sauce, beans, and cheese, all cooked slowly to perfection in a crockpot. Perfect for busy weeknights, this recipe combines the beloved flavors of enchiladas with the convenience of a casserole, making it a family favorite!
Why Make This Recipe
Crockpot Chicken Enchiladas Casserole is not just a simple dish; it offers an explosion of flavors that enchilada lovers will appreciate. Here are some great reasons to try this recipe:
- Time-Saver: This recipe is perfect for busy families. Just throw all the ingredients into the crockpot, and let it do the work for you.
- Nutritious and Filling: Packed with protein from chicken and beans, plus healthy veggies like tomatoes and corn, this dish is both hearty and nutritious.
- Customizable: You can easily swap ingredients to suit your taste or dietary needs, including making it gluten-free.
- Delicious Leftovers: This casserole tastes even better the next day, making it a fantastic meal prep option.
How to Make Crockpot Chicken Enchiladas Casserole
Follow these simple steps to create a delicious Crockpot Chicken Enchiladas Casserole.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounce red enchilada sauce (Hatch organic is gluten-free)
- 14.5 ounce can fire roasted tomatoes (Hunt’s is gluten-free)
- 4.5 ounce green chiles
- 1.25 ounce gluten-free taco seasoning packet
- 15 ounce 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
- Prepare the Chicken: Start by adding the boneless skinless chicken breasts to the crockpot.
- Add the Sauces: Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
- Cook the Chicken: Cover the crockpot and set it to cook on low for 4-6 hours or on high for 3-4 hours until the chicken is tender.
- Shred the Chicken: Once the chicken is cooked, use two forks to shred it right in the crockpot.
- Mix in Additional Ingredients: Add half of the shredded cheese, black beans, corn, and tortilla wedges to the pot. Stir to combine.
- Top with Cheese: Sprinkle the remaining cheese on top and cover the crockpot. Cook for an additional 20-30 minutes, until the cheese is melted and bubbly.
How to Serve Crockpot Chicken Enchiladas Casserole
Serve your casserole warm, garnished with fresh cilantro or diced avocado for an extra touch. This dish pairs beautifully with a side of sour cream or guacamole. You can also enjoy it with a simple green salad or tortilla chips for a satisfying meal!
How to Store Crockpot Chicken Enchiladas Casserole
To store leftovers, let the casserole cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions in freezer-safe bags for up to 3 months. Reheat in the microwave or oven until warmed through.
Tips to Make Crockpot Chicken Enchiladas Casserole
- Marinate the Chicken: For added flavor, consider marinating the chicken with spices before adding it to the crockpot.
- Layer Your Ingredients: For a more evenly distributed flavor, you can layer the shredded chicken and additional ingredients carefully.
- Adjust Spiciness: If you like things spicy, add more green chiles or a dash of hot sauce.
Variations
- Vegetarian Option: Replace chicken with a combination of additional beans and vegetables like bell peppers or zucchini.
- Cheese Choices: Use pepper jack cheese for a spicy kick or mozzarella for a milder flavor.
- Taco Variations: Change up the taco seasoning for different flavor profiles; try adding chili powder or smoked paprika for a twist.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just be aware that you may need to extend the cooking time.
2. Can I make this dish in a regular oven?
Yes, you can assemble the ingredients in a baking dish and bake at 350°F for about 45 minutes, covering it with foil for the first half of the cooking time.
3. Is this recipe gluten-free?
Yes, if you use gluten-free corn tortillas and ensure all canned ingredients are gluten-free, this recipe can be enjoyed by those with gluten sensitivities.
Crockpot Chicken Enchiladas Casserole is a delicious, hearty meal that can bring comfort and joy to your dinner table. Gather your ingredients and give this easy recipe a try for your next family meal!
Crockpot Chicken Enchiladas Casserole
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 canned black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
- 1 cup shredded Mexican or cheddar cheese
- 6 pieces small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
Instructions
Preparation
- Add the boneless skinless chicken breasts to the crockpot.
- Pour in the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning.
Cooking
- Cover the crockpot and set it to cook on low for 4-6 hours or on high for 3-4 hours until the chicken is tender.
- Once cooked, use two forks to shred the chicken right in the crockpot.
Mixing
- Add half of the shredded cheese, black beans, corn, and tortilla wedges to the pot. Stir to combine.
Final Cooking
- Sprinkle the remaining cheese on top and cover the crockpot. Cook for an additional 20-30 minutes, until the cheese is melted and bubbly.
