This Easy Hearty Crockpot Chicken Enchilada Casserole is full of flavor! With tender chicken, beans, and melty cheese, it’s like a warm hug in a dish.
What I love most is that you just toss everything in the crockpot, and let it do the work. Perfect for busy days when I want a tasty meal without the fuss!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the go-to for this recipe. If you want a quicker option, shredded rotisserie chicken can work great instead. Just add it in during the last few minutes of cooking.
Enchilada Sauce: A can of red enchilada sauce gives it that classic flavor. If you prefer, you can use green enchilada sauce or even homemade sauce if you’re feeling adventurous!
Black Beans: They add protein and texture. You can swap them for pinto beans or any other beans you have on hand. Canned chickpeas could also work in a pinch!
Tortillas: I love using corn tortillas for their flavor and texture, but flour tortillas are a fine substitute. You can also use low-carb tortillas if you’re looking for a healthier option.
Cheese: I recommend a Mexican cheese blend for that gooey goodness. However, feel free to use your favorite cheese, like cheddar or Monterey Jack, whichever you have at home!
How Do I Ensure the Chicken Stays Tender and Juicy?
To keep your chicken tender and juicy, it’s important to not overcook it. Follow these simple tips:
- Always make sure to use the right cook time: 6-7 hours on low or 3-4 hours on high.
- Avoid lifting the lid too often while cooking, as this releases heat and increases cooking time.
- Once cooked, shred the chicken and mix it immediately with the sauce to prevent it from drying out.
These steps will help keep your chicken flavorful and moist, making your casserole even more delicious!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with green chilies, drained
- 1 cup frozen corn (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 6 to 8 small corn or flour tortillas, torn into pieces
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Fresh cilantro or green onions, chopped, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. You can then let your crockpot do all the hard work, with cooking time ranging from 6-7 hours on low or 3-4 hours on high. Perfect for those busy days when you want a hearty meal waiting for you!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts at the bottom of your crockpot. This will ensure they cook properly and absorb all the delicious flavors from the other ingredients.
2. Mix the Sauce Ingredients:
In a mixing bowl, combine the enchilada sauce, black beans, diced tomatoes with green chilies, and corn if you’re using it. Add in the cumin, garlic powder, chili powder, salt, and pepper. Stir everything together so it’s well mixed.
3. Combine in the Crockpot:
Pour the sauce mixture over the chicken breasts in the crockpot, making sure the chicken is well coated with the sauce.
4. Cook the Chicken:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender enough to shred.
5. Shred the Chicken:
Once the chicken is done, carefully remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir everything together with the sauce and beans.
6. Add the Tortillas:
Tear the tortillas into small pieces and gently fold them into the chicken mixture in the crockpot.
7. Top with Cheese:
Evenly sprinkle the shredded cheese over the top of the mixture in the crockpot.
8. Melt the Cheese:
Cover and cook for an additional 15-20 minutes on low until the cheese is melted and bubbly—this is the best part!
9. Serve and Enjoy:
Once it’s ready, serve your hearty casserole hot, garnished with fresh cilantro or green onions if you like. It’s also great paired with shredded lettuce and sliced tomatoes on the side!
Dig in and enjoy this easy, delicious, and comforting crockpot chicken enchilada casserole!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, you can! Just note that if using frozen chicken, you’ll need to increase the cooking time by about an hour. Ensure that the chicken is fully cooked to an internal temperature of 165°F (75°C) before serving.
What Can I Substitute for the Black Beans?
If you don’t have black beans on hand, you can easily substitute them with pinto beans, kidney beans, or even chickpeas. Each option will add a different flavor and texture but will still work well in the casserole!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally to heat evenly.
Can I Make This Dish Vegetarian?
Absolutely! You can skip the chicken and add more beans or your choice of vegetables such as bell peppers and zucchini. You may also want to increase the quantity of cheese or use plant-based cheese for a dairy-free version.
