CROCKPOT CHICKEN ENCHILADA HEAVEN

Imagine coming home after a long day to the aroma of warm, cheesy goodness wafting through the air. Forget takeout tonight! We’re diving headfirst into a ridiculously easy, unbelievably delicious Hearty Crockpot Chicken Enchilada Casserole – Comfort in a Dish. This is the kind of recipe that makes weeknights feel like weekend celebrations, and trust me, it’s practically foolproof. Get ready for a flavor explosion that will have everyone begging for seconds!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create this comforting masterpiece. Don’t worry, most of it’s pantry staples!

For the Chicken:

• 2 lbs Boneless, Skinless Chicken Breasts: You can also use thighs if you prefer!
• 1 packet Taco Seasoning: Store-bought or homemade, your call!
• 1 (10 oz) can Diced Tomatoes and Green Chilies (Rotel): For a little kick!

For the Enchilada Casserole:

• 1 (19 oz) can Enchilada Sauce: Your favorite brand, mild or medium.
• 1 (15 oz) can Black Beans: Rinsed and drained.
• 1 (15 oz) can Corn: Drained.
• 1/2 cup Chopped Onion: Yellow or white, your preference.
• 1 cup Shredded Cheddar Cheese: Divided.
• 1 cup Shredded Monterey Jack Cheese: Divided.
• 10-12 Corn Tortillas: Cut into bite-sized pieces.

Optional Toppings:

• Sour Cream: For a cool, creamy dollop.
• Guacamole: Because everything is better with guac.
• Chopped Cilantro: For a fresh burst of flavor.
• Diced Tomatoes: More fresh tomatoes never hurt!
• Sliced Green Onions: For a mild oniony bite.

Step-by-Step to Enchilada Casserole Bliss

Let’s get down to the fun part! This is so easy, you’ll be amazed.

Preparing the Chicken:

1. Place the chicken breasts in your slow cooker.
2. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the diced tomatoes and green chilies (Rotel) over the chicken.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
5. Once the chicken is cooked, shred it directly in the slow cooker using two forks.

Assembling the Casserole:

1. In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, and chopped onion. Mix well.
2. Lightly grease your slow cooker (if it’s not non-stick).
3. Spread a thin layer of the chicken mixture on the bottom of the slow cooker.
4. Top with a layer of tortilla pieces.
5. Sprinkle with 1/2 cup of the cheddar cheese and 1/2 cup of the Monterey Jack cheese.
6. Repeat layers, ending with a layer of the chicken mixture and the remaining cheese on top.
7. Cover and cook on low for 30-45 minutes, or until the cheese is melted and bubbly.

Serving and Enjoying:

1. Carefully scoop out portions of the casserole and serve hot.
2. Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, diced tomatoes, and sliced green onions.
3. Enjoy every cheesy, flavorful bite!

The Magic of the Slow Cooker: Why This Recipe Works

The beauty of this Hearty Crockpot Chicken Enchilada Casserole is in the slow cooker. It takes all the effort out of dinner prep! The slow, consistent heat allows the flavors to meld together beautifully, creating a depth of taste you just can’t achieve with other cooking methods. Plus, it’s incredibly forgiving – a little extra cook time won’t hurt a thing!

Spice It Up (or Tone It Down): Customizing Your Casserole

This recipe is a fantastic base, but feel free to get creative and make it your own! Here are a few ideas:

• Add Veggies: Bell peppers, zucchini, or spinach would all be delicious additions. Sauté them lightly before adding them to the chicken mixture.
• Kick Up the Heat: Add a pinch of cayenne pepper to the taco seasoning, or use a spicier enchilada sauce. You could even add some chopped jalapeños!
• Make it Creamier: Stir in a block of cream cheese (softened) into the chicken mixture for an extra creamy texture.
• Use Different Beans: Pinto beans or kidney beans would also work well in this recipe.
• Try Different Cheeses: Pepper jack cheese would add a nice kick, or use a Mexican cheese blend for a variety of flavors.

Troubleshooting Tips: No More Kitchen Catastrophes!

Even the easiest recipes can have a few hiccups. Here are a few common issues and how to fix them:

• Casserole is Too Watery: This can happen if your chicken releases a lot of liquid. To combat this, you can drain some of the liquid from the slow cooker after shredding the chicken. You can also add a tablespoon or two of cornstarch to the chicken mixture to help thicken it.
• Casserole is Too Dry: If your casserole seems dry, add a little extra enchilada sauce to the chicken mixture before layering.
• Cheese Isn’t Melting Properly: Make sure your slow cooker is on low and covered tightly. You can also try sprinkling the cheese a bit closer to the end of the cooking time.

Serving Suggestions: Beyond Just a Plate

While this Hearty Crockpot Chicken Enchilada Casserole is delicious on its own, here are a few ideas to elevate your meal:

• Serve with a Side Salad: A simple green salad with a light vinaigrette will provide a refreshing contrast to the richness of the casserole.
• Add Some Rice and Beans: A side of Mexican rice and refried beans would make this a complete and satisfying meal.
• Make it a Taco Bar: Set out all the toppings (sour cream, guacamole, cilantro, tomatoes, green onions, etc.) and let everyone customize their own plate.

Other Chicken Recipes You’ll Absolutely Adore

If you’re loving this chicken enchilada casserole, I have a feeling you’ll also enjoy these other fantastic chicken recipes:

• For something sweet and spicy, you should try SWEET CHILI CHICKEN PERFECTION, it is guaranteed to be a crowd pleaser.
• If you want something equally comforting and cheesy, check out CREAMY DREAMY CHICKEN CASSEROLE. It’s pure comfort food!
• Of course, you can’t go wrong with classic CHICKEN ENCHILADAS. My recipe is the best you’ll ever taste!
• For a bit of a kick, you’ll enjoy the SPICY CHICKEN SPAGHETTI CASSEROLE. It’s a fun twist on traditional casserole.
• Looking for a similar recipe to this casserole, but made in the crockpot? Check out CROCKPOT CHICKEN ENCHILADA MAGIC.
• And if you are in the mood for a different type of dish, you may want to try out CROCKPOT TACO CASSEROLE!

Final Thoughts: Comfort Food Champion

There you have it! A simple, delicious, and totally satisfying Hearty Crockpot Chicken Enchilada Casserole that’s perfect for busy weeknights or lazy weekends. This recipe is a true winner, bringing comfort and flavor to your table with minimal effort. So go ahead, give it a try – I promise you won’t be disappointed. Happy cooking, my friend!

Crockpot Chicken Enchilada Heaven

Amelia Chen-Morrison

This Crockpot Chicken Enchilada Casserole is a ridiculously easy and unbelievably delicious meal, perfect for weeknights or weekend gatherings. The slow cooker does all the work, melding the flavors together for a comforting and flavorful dish that everyone will love.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Main Course

Cuisine Mexican-American

Servings 6

Calories 450 kcal

Equipment

• Slow cooker (Crockpot)
• Large bowl
• Measuring cups and spoons
• Knife
• Cutting board
• Fork (for shredding chicken)
• Spoon or spatula
• Can opener

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• ½ cup chopped onion
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded Monterey Jack cheese, divided
• 10-12 corn tortillas, cut into bite-sized pieces
• Optional: Sour cream, for topping
• Optional: Guacamole, for topping
• Optional: Chopped cilantro, for topping
• Optional: Diced tomatoes, for topping
• Optional: Sliced green onions, for topping
• Cooking spray

Instructions

 

• Place the chicken breasts in your slow cooker.
• Sprinkle the taco seasoning evenly over the chicken.
• Pour the diced tomatoes and green chilies (Rotel) over the chicken.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
• Once the chicken is cooked, shred it directly in the slow cooker using two forks.
• In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, and chopped onion. Mix well.
• Lightly grease your slow cooker (if it’s not non-stick).
• Spread a thin layer of the chicken mixture on the bottom of the slow cooker.
• Top with a layer of tortilla pieces.
• Sprinkle with 1/2 cup of the cheddar cheese and 1/2 cup of the Monterey Jack cheese.
• Repeat layers, ending with a layer of the chicken mixture and the remaining cheese on top.
• Cover and cook on low for 30-45 minutes, or until the cheese is melted and bubbly.
• Carefully scoop out portions of the casserole and serve hot.
• Garnish with your favorite toppings, such as sour cream, guacamole, chopped cilantro, diced tomatoes, and sliced green onions.
• Enjoy!

Notes

For easier cleanup, use a slow cooker liner. To prevent the casserole from becoming too watery, drain excess liquid from the chicken after shredding. If the casserole is too dry, add more enchilada sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You can also prepare the chicken mixture ahead of time and store it in the refrigerator for up to 24 hours before assembling the casserole.