If you adore hearty, comforting Mexican-inspired dishes but crave the simplicity of a hands-off meal, this Crockpot Chicken Enchilada Casserole is destined to become your new go-to. Overflowing with tender shredded chicken, vibrant veggies, melty cheese, and an irresistibly saucy flavor, this crowd-pleaser lets your slow cooker do most of the work—so you can savor all the taste with hardly any fuss!
Why You Should Make This Recipe
- Effortless & Hands-Off: Toss everything in the crockpot and let it work its magic while you go about your day.
- Family-Friendly Flavor: With cheesy layers, savory spices, and cozy textures, even picky eaters can’t resist coming back for seconds.
- Easily Customizable: Whether you need it gluten-free, dairy-free, or want to swap in your favorite beans or tortillas, this casserole adapts to your needs.
- Perfect for Busy Weeks: Leftovers are just as delicious, making meal prep a breeze and saving time (and sanity) on those hectic evenings.
Ingredients & Substitutions
The beauty of Crockpot Chicken Enchilada Casserole is that it relies on straightforward ingredients you probably already have, each one playing a key role in building those classic enchilada flavors and that irresistible, cheesy texture.
- Boneless skinless chicken breasts: The star protein, turning juicy and tender as it simmers; feel free to substitute with boneless thighs or cooked ground meat for a twist.
- Red enchilada sauce: Brings deep, smoky flavor to every bite—try Hatch for gluten-free, or a homemade version if you’re feeling adventurous!
- Fire roasted tomatoes: Add a subtle sweetness and a touch of char, brightening up the sauce beautifully.
- Green chiles: A mild kick of heat and tex-mex flair—leave them out for sensitive palates or add more for extra zing.
- Gluten-free taco seasoning packet: All the essential Mexican spices in one simple step; use your favorite brand (just double-check for gluten if needed).
- Black beans (or pinto beans): Heartiness and protein, with fiber to keep you satisfied—swap in pinto beans if you prefer a creamier texture.
- Frozen corn (or canned): Sweet pops of color and freshness; canned corn works beautifully in a pinch.
- Shredded Mexican or cheddar cheese: Melty, gooey deliciousness—use your favorite cheese or a plant-based shreds for dairy-free.
- Corn tortillas (or gluten-free flour): They soak up all the flavors, giving that classic enchilada vibe—experiment with different tortillas to match your taste buds or dietary needs.
How to Make Crockpot Chicken Enchilada Casserole
Step 1: Layer Chicken and Sauces
Place the boneless, skinless chicken breasts at the bottom of your crockpot and pour in the red enchilada sauce, fire roasted tomatoes, green chiles, and sprinkle over the taco seasoning. The combination of these saucy ingredients will marinate the chicken as it slowly cooks, infusing every bite with flavor. Cover and let your slow cooker gently bubble away—4-6 hours on low or 3-4 hours on high is all it takes for the chicken to turn beautifully tender.
Step 2: Shred and Layer in Flavor
Once the chicken is fall-apart tender, grab two forks and shred it right in the crockpot, letting it soak up even more flavor. Stir in half the shredded cheese, drained black beans, sweet corn, and the wedges of corn tortillas so they mingle and soak up those saucy juices—this is where that classic enchilada casserole texture comes to life. Sprinkle the remaining cheese over the top, pop the lid back on, and cook for 20–30 more minutes until everything is gooey and melted together.
Step 3: Serve and Savor
Once the cheese is bubbly and inviting, your Crockpot Chicken Enchilada Casserole is ready to serve. The tortillas should be tender but not mushy, the beans and corn perfectly distributed, and every bite rich with that classic enchilada flavor—time to gather everyone at the table!
How to Serve Crockpot Chicken Enchilada Casserole
Garnishes
The finishing touches make all the difference! Top your casserole with a dollop of sour cream, a handful of chopped fresh cilantro, a sprinkle of sliced green onions, or a few sliced jalapeños for an extra kick. Avocado slices and a drizzle of hot sauce can also turn each serving into something restaurant-worthy right at home.
Side Dishes
Pair your Crockpot Chicken Enchilada Casserole with simple sides like a crisp green salad, fluffy cilantro lime rice, or classic Mexican street corn. Warm tortilla chips work wonders for scooping up every last bit of cheesy goodness, too!
Creative Ways to Present
If you’re feeling playful, serve the casserole in individual ramekins or mason jars for a fun dinner party twist. You can also wrap a scoop in big lettuce leaves for a fresh, lower-carb take, or spoon it onto mini tostadas for festive, shareable appetizers at your next gathering.
Make Ahead and Storage
Storing Leftovers
This Crockpot Chicken Enchilada Casserole keeps surprisingly well! Transfer cooled leftovers to an airtight container and store in the refrigerator for up to four days. The flavors only get bolder, making meal-prep lunches or easy snacks a tasty treat all week long.
Freezing
Yes, you can absolutely freeze it! Allow the casserole to cool completely, then portion it into freezer-safe containers. Store for up to three months, and reheat portions straight from frozen or after a night in the fridge for a practically instant homemade meal.
Reheating
The best way to reheat Crockpot Chicken Enchilada Casserole is gently, either in the microwave or covered in the oven at 350°F until hot—just add a splash of enchilada sauce or broth if you want to keep things extra moist and saucy. Top with a fresh sprinkle of cheese and your favorite garnishes for a just-made feel!
FAQs
-
Can I use frozen chicken in this Crockpot Chicken Enchilada Casserole?
For both texture and safety, it’s best to use thawed chicken. Cooking frozen chicken in a slow cooker can result in uneven cooking and increases the risk of foodborne illness—so be sure to thaw your chicken in the fridge overnight first!
-
Can I substitute the chicken with another protein?
Absolutely! Chicken thighs, cooked ground turkey, ground chicken, or even beef are all wonderful options. Just remember to brown ground meats separately before adding so the casserole stays deliciously textured and not mushy.
-
How can I make this dish dairy-free or vegan?
Swap the cheese for your favorite plant-based shreds and substitute the chicken with a hearty mix of beans, lentils, or jackfruit. Double-check your tortillas and sauces for dairy and animal ingredients—Crockpot Chicken Enchilada Casserole is truly flexible!
-
Do I need to use corn tortillas, or can I use flour tortillas instead?
You can use either corn or gluten-free flour tortillas, depending on your preference or dietary needs. Corn tortillas add a classic taste and stay sturdy in the casserole, while flour tortillas offer a softer bite—just choose what works best for your crew!
Final Thoughts
If you’re longing for dinner that delights the whole family with minimal hands-on time, give Crockpot Chicken Enchilada Casserole a try—you’ll fall in love with its flavor, simplicity, and soul-warming charm. Make it your own, and don’t forget to share your favorite garnishes or creative spins! Happy slow cooking!
Print
Crockpot Chicken Enchilada Casserole Recipe
- Prep Time: 5 mins
- Cook Time: 8 hrs
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Chicken Enchilada Casserole is a delicious and easy-to-make Mexican-inspired dish that is perfect for a family dinner or gathering. Layers of tender chicken, beans, corn, and tortillas are smothered in enchilada sauce and cheese, creating a flavorful and comforting meal.
Ingredients
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
Instructions
- Add chicken and seasonings to the crockpot: Add the chicken breasts, enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning to the slow cooker. Cook for 4-6 hours on low or 3-4 hours on high.
- Shred the chicken and add the rest of the ingredients: Using 2 forks, shred the chicken. Add 1/2 of the shredded cheese, black beans, corn, and tortillas. Top with the rest of the cheese and recover. Cook for an additional 20-30 minutes or until the cheese is melted.
Notes
- The chicken breasts can be swapped with chicken thighs, ground beef, ground chicken, or ground turkey. If using ground meat, brown in a separate skillet before adding to the crockpot to prevent a mushy texture.
- To freeze, let the casserole completely cool then pack in a freezer-safe container for up to 3 months.
- For food safety concerns, it is not recommended to cook frozen chicken in a crockpot. Thaw chicken overnight in the fridge to add to the slow cooker the next day.
- Serve with any desired side dish or topped with salsa, sour cream, hot sauce, black olives, sliced jalapenos, diced tomatoes, or shredded lettuce.
- CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free, we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol represent foods that need to be checked for gluten or cross-contamination.
- The symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no symbol, that step (or recipe) doesn’t require a helper.
