This easy and hearty casserole brings the flavors of chicken enchiladas right to your slow cooker. Just toss in chicken, tortillas, beans, and cheese for a fun twist!
I love how the slow cooker does all the work while I sit back and relax. Plus, the cheesy goodness makes it a hit with everyone—who can resist cheese, right? 😄
Key Ingredients & Substitutions
Chicken Breasts: I love using boneless, skinless chicken breasts for their convenience and lean protein. You can substitute with thighs for more flavor, or even use shredded rotisserie chicken for a quicker option.
Enchilada Sauce: For a homemade touch, consider making your own enchilada sauce using tomato sauce and spices. If you’re low on time, store-bought works perfectly, too!
Black Beans: These add a nice texture and protein boost. If you’re not a fan, you can swap them for pinto beans or use cooked lentils for a different flavor.
Tortillas: Corn tortillas give that classic flavor, but if gluten is a concern, you can use gluten-free tortillas or even thinly sliced zucchini as a creative alternative.
Cilantro: I find cilantro adds a fresh note, but if you dislike it, feel free to omit it or opt for chopped parsley instead.
How Do You Shred Chicken Easily?
Shredding chicken can be a bit messy, but I have a few tips to make it easy!
- After cooking, let the chicken sit for a few minutes so it can cool slightly. This makes it easier to handle.
- Use two forks and pull the chicken apart while it’s still warm. It should shred easily.
- If you’re short on time, you can also use a hand mixer on low speed to shred chicken quickly straight in the crockpot!
Easy Hearty Crockpot Chicken Enchilada Casserole
Ingredients You’ll Need:
- For the Casserole:
- 2 boneless, skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (10 oz) can diced tomatoes with green chilies (e.g. Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 6 to 8 corn tortillas, torn into pieces
- 2 cups shredded Mexican blend cheese or cheddar cheese
- For Garnish (Optional):
- sliced green onions
- chopped cilantro
How Much Time Will You Need?
This hearty casserole takes about 15 minutes of prep time and then cooks in the crockpot. You’ll want to let it cook for 6-7 hours on low or 3-4 hours on high. So, total time from start to serving is about 6 to 7 hours, but most of that is hands-off time!
Step-by-Step Instructions:
1. Add the Chicken:
Start by placing the chicken breasts at the bottom of your crockpot. This will allow the chicken to soak up all the delicious flavors as it cooks.
2. Mix the Sauce:
In a medium bowl, combine the enchilada sauce, diced tomatoes with chilies, black beans, corn, ground cumin, chili powder, and a pinch of salt and pepper. Stir well until everything is nicely mixed together.
3. Pour Over Chicken:
Carefully pour the sauce mixture evenly over the chicken breasts in the crockpot. Make sure to coat the chicken well with the sauce!
4. Cook the Chicken:
Cover the crockpot and let it cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easily shredded when it’s done.
5. Shred the Chicken:
Once cooked, remove the chicken from the crockpot and use two forks to shred it gently. The chicken should fall apart easily.
6. Mix it All Together:
Put the shredded chicken back into the crockpot and stir it into the sauce and vegetables. This will help to combine all the flavors beautifully.
7. Add the Tortillas:
Tear the corn tortillas into bite-sized pieces and fold them gently into the mixture in the crockpot. This adds a great texture to your casserole.
8. Top with Cheese:
Sprinkle the shredded cheese evenly over the top of the casserole. Cheese is what makes everything better, right?
9. Melt the Cheese:
Cover the crockpot again and cook on low for an additional 15-30 minutes, or until the cheese is deliciously melted and bubbly.
10. Garnish and Serve:
If you’d like, sprinkle some sliced green onions or chopped cilantro on top for a fresh finish. Serve the casserole hot, and enjoy with some shredded lettuce and sliced tomatoes on the side if you like!
Enjoy your easy, comforting slow-cooker chicken enchilada casserole!
FAQ for Easy Hearty Crockpot Chicken Enchilada Casserole
Can I Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts! Just remember that they will take longer to cook. If using frozen, cook on high for about 4-5 hours or on low for 7-8 hours until fully cooked and tender.
What Can I Substitute for Black Beans?
If you’re not a fan of black beans, you can easily substitute them with pinto beans, kidney beans, or even chickpeas. Just ensure they are drained and rinsed before adding them to the crockpot.
How Do I Make This Vegetarian?
To make this casserole vegetarian, simply omit the chicken and replace it with extra vegetables like bell peppers, zucchini, or mushrooms. You could also add tofu or cooked lentils for added protein!
Can I Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stove, adding a splash of broth or water if needed to moisten it up.
Feel free to reach out if you have more questions! Enjoy your cooking!
