Hearty Crockpot Chicken Enchilada Casserole is a flavorful and filling dish that layers tender chicken, enchilada sauce, tortillas, and cheese, all cooked to perfection in a slow cooker. This easy recipe is perfect for busy weeknights and will satisfy the whole family!

Ingredients

• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 (10-ounce) can enchilada sauce (red or green)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies (optional)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 6-8 corn tortillas (or flour tortillas)
• 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro for garnish (optional)
• Sliced jalapeños for serving (optional)

Timing

Making Hearty Crockpot Chicken Enchilada Casserole takes about 15 minutes for preparation and 4-6 hours on low or 2-3 hours on high in the crockpot.

Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: Place the chicken breasts in the crockpot and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
2. Add Sauces: Pour the enchilada sauce over the chicken, followed by the black beans, corn, and diced tomatoes (if using). Stir gently to combine.

Step 2: Cook

1. Set the Crockpot: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

Step 3: Shred the Chicken

1. Shred Chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it with the other ingredients.

Step 4: Layer the Casserole

1. Add Tortillas: Cut the tortillas into strips or quarters. Layer half of the tortilla pieces over the chicken mixture in the crockpot.
2. Add Cheese: Sprinkle half of the shredded cheese over the tortillas.
3. Repeat Layers: Add the remaining chicken mixture on top of the tortillas, followed by the remaining tortilla pieces and the rest of the cheese.

Step 5: Finish Cooking

1. Cover and Cook: Cover and cook for an additional 30 minutes on high, or until the cheese is melted and bubbly.

Step 6: Serve

1. Garnish and Enjoy: Garnish with fresh cilantro and serve with sliced jalapeños if desired. Enjoy hot!

Nutritional Information

Here’s a quick overview of the nutritional content of Hearty Crockpot Chicken Enchilada Casserole (per serving, based on 6 servings):

Nutrient	Amount per Serving
Calories	380
Protein	30g
Fat	15g
Carbohydrates	35g
Sugar	3g

Tips for Customization

• Add Vegetables: Include diced bell peppers, onions, or zucchini for added nutrition and flavor.
• Spice Level: Adjust the level of spiciness by adding more chili powder or including diced jalapeños in the mixture.
• Cheese Varieties: Experiment with different cheeses, such as pepper jack for a spicy kick or queso fresco for a milder flavor.

Storage Instructions

Store any leftover Hearty Crockpot Chicken Enchilada Casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Conclusion

Hearty Crockpot Chicken Enchilada Casserole is a delicious and satisfying meal that brings the flavors of Mexican cuisine to your table with minimal effort. Perfect for family dinners or gatherings!

FAQs

Can I prepare this casserole ahead of time?

Yes! You can prepare the ingredients the night before and store them in the refrigerator. Just add them to the crockpot in the morning and cook.

What can I serve with this casserole?

This dish pairs well with a side of rice, a fresh salad, or tortilla chips with salsa for a complete meal.