This Easy Hearty Crockpot Chicken Enchilada Casserole is a winner! It’s packed with tasty chicken, melty cheese, and spicy enchilada sauce. Just dump everything in your slow cooker and let it do the work!
Honestly, who doesn’t love a meal that cooks itself? I set it up in the morning, and after a long day, I’m greeted with a warm, yummy dish. Perfect for busy nights or when I just want to relax! 😊
Key Ingredients & Substitutions
Cooked Chicken: I recommend using rotisserie chicken for its ease and flavor. You can also use leftover grilled chicken or turkey. If you’re vegetarian, try a mix of beans and tofu for protein!
Enchilada Sauce: The red enchilada sauce adds the signature flavor, but you can use green sauce for a different taste. Homemade sauce is also an option if you’re adventurous!
Corn Tortillas: Corn tortillas are great for texture! If you need a gluten-free option, look for gluten-free tortillas. Flour tortillas also work, but they won’t give the same authentic taste.
Canned Beans and Corn: Black beans add protein and fiber. You can substitute them with pinto beans, or chickpeas. If you’re not a fan of canned corn, fresh or frozen corn works just as well. Just add it in!
How Do I Layer Ingredients for the Best Flavor?
Layering is key to a well-cooked casserole. Start with a layer of tortillas to create a solid base. Each layer let’s flavors blend beautifully!
- First, place a third of the tortillas at the bottom.
- Next, add a layer of chicken mixture, making sure to spoon it evenly.
- Then, sprinkle cheese generously over the top. This creates a creamy, melting layer.
- Repeat these layers two more times, ending with cheese on top for a golden finish.
Don’t rush the cooking time! Letting it cook on LOW for 3-4 hours allows everything to meld together for maximum flavor. Enjoy your easy and hearty meal! 😊
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 (16 oz) jar red enchilada sauce
- 1 cup salsa
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 (15 oz) can corn, drained (optional)
- 8-10 corn tortillas, cut into quarters
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and then you can set it in the crockpot to cook for 3 to 4 hours on LOW. So, in total, you’ll need about 4 hours and 15 minutes until your delicious casserole is ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Crockpot:
Start by spraying the inside of your crockpot with a non-stick spray or a light coating of oil. This helps make clean-up a breeze!
2. Combine Ingredients:
In a large bowl, mix together the shredded chicken, red enchilada sauce, salsa, black beans (if you’re adding them), corn (if you want), ground cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until it’s well combined and looks delicious!
3. Layer the Casserole:
Begin layering by putting a third of the tortilla pieces at the bottom of the slow cooker. Follow this with a third of the chicken mixture, using a spoon to spread it evenly. Then sprinkle a third of the cheese over the top. Repeat these layers two more times for a total of three layers of each component—tortillas, chicken mixture, and cheese.
4. Cook:
Cover your crockpot with the lid and set it to cook on LOW for 3-4 hours. You’ll know it’s done when it’s heated through and the cheese is melted and bubbly!
5. Garnish and Serve:
Once ready, you can garnish your casserole with some chopped cilantro or green onions for a fresh touch. Serve it with some shredded lettuce, sliced tomatoes, sour cream, or guacamole on the side for a full meal!
Enjoy your comforting, cheesy crockpot chicken enchilada casserole that’s easy to prepare and perfect for busy days! 😊
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes! Just ensure it’s fully thawed before using it. You can thaw frozen chicken overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Cooked chicken works best for this recipe, so consider cooking it ahead of time or using a rotisserie chicken!
Can I Make This Casserole Ahead of Time?
Absolutely! You can prepare the chicken mixture and layer it in the crockpot up to a day in advance. Just cover it and refrigerate, then cook it the next day. Keep in mind that it may require a little extra cooking time if starting from a cold state.
What Are Some Good Substitutions for Ingredients?
If you don’t like black beans, you can omit them or substitute with pinto beans or chickpeas. For the corn, fresh or frozen corn works just as well if you prefer not to use canned. You can also use flour tortillas instead of corn if that’s what you have on hand!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Simply reheat in the microwave or on the stove, adding a splash of water or broth to keep it moist. This dish also freezes well—just store it in a freezer-safe container for up to 3 months!
