Crockpot Chicken Enchiladas Casserole
Our Crockpot Chicken Enchiladas Casserole is a hearty and delightful dish that brings the flavors of Mexico right into your home. Perfect for busy weeknights or casual gatherings, this recipe allows you to prep everything in the morning and let your crockpot do the work all day. You’ll love how easy it is to throw together, and the combination of tender chicken, zesty enchilada sauce, beans, and gooey cheese is sure to please everyone at the table.
Why You’ll Love This Recipe
- Easy to Prepare: Just toss everything in the crockpot and let it cook; no fussing over the stove.
- Flavorful: The blend of spices and ingredients creates a deliciously rich flavor profile that everyone will enjoy.
- Versatile: This casserole can be customized with your favorite toppings or sides, making it suitable for various occasions.
- Gluten-Free Option: With simple substitutions, this dish can easily cater to gluten-free diets.
- Family-Friendly: Kids love cheesy dishes, and this one is no exception—a great way to get them excited about dinner!
Tools and Preparation
Before diving into this flavorful dish, gather your tools to make preparation smooth and efficient.
Essential Tools and Equipment
- Slow cooker
- Cutting board
- Knife
- Mixing spoon
- Measuring cups
Importance of Each Tool
- Slow cooker: The heart of this recipe! It ensures even cooking and keeps your meal warm until you’re ready to serve.
- Cutting board: Provides a safe surface for chopping ingredients like tortillas or vegetables.
- Mixing spoon: Essential for combining ingredients evenly before cooking.
Ingredients
Our crockpot chicken enchiladas are a crockpot meal packed with chicken, beans, corn, and lots of cheese! This gluten-free dinner is easy to assemble in the morning and can cook all day. Before serving, shred the chicken, add the beans, corn, cheese, and tortillas, and dinner is ready!
For the Chicken Base
- 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
For Seasoning
- 1.25 ounce gluten-free taco seasoning packet
For Adding Texture
- 15 ounce can black beans, drained (or pinto beans)
- 1 cup frozen corn (or canned)
For Toppings
- 1 cup shredded Mexican or cheddar cheese
- 6 small corn tortillas, cut into wedges (or small gluten-free flour tortillas)
How to Make Crockpot Chicken Enchiladas Casserole
Step 1: Add Chicken and Seasonings to the Crockpot
- Place the chicken breasts at the bottom of your slow cooker.
- Pour in the enchilada sauce along with fire-roasted tomatoes and green chiles.
- Sprinkle taco seasoning over everything.
- Cover and cook on low for 4-6 hours or high for 3-4 hours.
Step 2: Shred Chicken and Add Remaining Ingredients
- Once cooked, use two forks to shred the chicken directly in the crockpot.
- Stir in half of the shredded cheese along with black beans, corn, and tortilla wedges.
- Top with remaining shredded cheese.
- Cover again and cook for an additional 20-30 minutes until cheese melts.
Enjoy your delicious Crockpot Chicken Enchiladas Casserole!
How to Serve Crockpot Chicken Enchiladas Casserole
Crockpot Chicken Enchiladas Casserole is a delicious and hearty dish that can be served in various ways. Whether you want to keep it simple or add some flair, there are plenty of options to elevate your meal.
With Fresh Toppings
- Sour Cream: A dollop of sour cream adds creaminess and balances the flavors.
- Chopped Cilantro: Fresh cilantro brightens up the dish with its vibrant flavor.
- Sliced Jalapeños: For those who enjoy heat, fresh jalapeños provide a spicy kick.
On a Bed of Greens
- Mixed Greens: Serve the casserole over a bed of mixed greens for a fresh and healthy twist.
- Avocado Slices: Creamy avocado complements the dish beautifully while adding healthy fats.
With Additional Sides
- Rice: Pairing with cilantro lime rice makes the meal more filling and flavorful.
- Cornbread: A slice of cornbread is perfect for soaking up the sauce and adds a sweet contrast.
How to Perfect Crockpot Chicken Enchiladas Casserole
To ensure your Crockpot Chicken Enchiladas Casserole turns out perfectly each time, consider these helpful tips.
- Use Quality Ingredients: Fresh or high-quality canned ingredients enhance the flavor significantly.
- Adjust Spices: Tweak the amount of taco seasoning based on your spice preference for best results.
- Shred Chicken Well: Shredding the chicken finely helps distribute flavors throughout the casserole.
- Layer Wisely: Layering cheese and tortillas properly ensures even melting and prevents them from getting soggy.
- Cook Time Matters: Keep an eye on cooking times; overcooking can dry out the chicken.
- Let It Rest: Allowing the casserole to rest before serving helps it set and makes for easier serving.
Best Side Dishes for Crockpot Chicken Enchiladas Casserole
Complement your Crockpot Chicken Enchiladas Casserole with these delightful side dishes that enhance your meal experience.
- Mexican Street Corn Salad: This fresh salad features corn, lime, and queso fresco for a zesty side.
- Refried Beans: Creamy refried beans are a classic pairing that adds richness to your plate.
- Guacamole: A creamy guacamole dip offers a cool contrast to the warm casserole.
- Pico de Gallo: Fresh salsa provides a refreshing crunch alongside the enchiladas.
- Spanish Rice: Flavored rice with tomatoes and spices rounds out the meal nicely.
- Grilled Vegetables: Seasonal grilled veggies add color and nutrition to your dinner table.
Common Mistakes to Avoid
Avoiding common pitfalls can make your Crockpot Chicken Enchiladas Casserole a success. Here are some mistakes to steer clear of:
- Using the wrong chicken cut: Always opt for boneless, skinless chicken breasts. Other cuts can result in a greasy texture.
- Neglecting to drain canned ingredients: To prevent excess liquid, drain beans and tomatoes before adding them to the crockpot. This helps maintain the right consistency.
- Overcooking the dish: Be mindful of cooking times. Cooking too long can dry out the chicken. Stick to 4-6 hours on low or 3-4 hours on high for best results.
- Skipping seasoning adjustments: Taste your mixture before serving. You may want to add extra spices or salt based on your preference.
- Not layering ingredients properly: For even cooking, layer chicken, sauce, and then other ingredients. This ensures all flavors meld beautifully.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container for up to 3-4 days.
- Make sure the casserole is completely cooled before sealing it.
Freezing Crockpot Chicken Enchiladas Casserole
- Freeze in a freezer-safe container for up to 2-3 months.
- Consider portioning into smaller containers for easy reheating.
Reheating Crockpot Chicken Enchiladas Casserole
- Oven: Preheat oven to 350°F (175°C) and bake covered for about 20-30 minutes until heated through.
- Microwave: Heat in microwave-safe dish, covered, in 1-minute intervals until hot.
- Stovetop: Warm over medium heat in a skillet, stirring occasionally until heated thoroughly.
Frequently Asked Questions
Here are some frequently asked questions about Crockpot Chicken Enchiladas Casserole:
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts; however, increase the cooking time by about an hour if using them frozen.
What can I substitute for tortillas?
You can replace corn tortillas with gluten-free flour tortillas or skip them altogether for a low-carb version.
How do I make this dish spicier?
To add heat, include more green chiles or some diced jalapeños when preparing your casserole.
Is this recipe gluten-free?
Absolutely! As long as you use gluten-free enchilada sauce and tortillas, this dish is safe for those avoiding gluten.
Can I customize the beans used?
Yes! Feel free to swap black beans for pinto beans or any other variety you prefer.
Final Thoughts
The Crockpot Chicken Enchiladas Casserole is not only delicious but also incredibly versatile. You can easily customize it with your favorite ingredients or adjust the spice levels to suit your taste. Perfect for busy weeknights, this dish brings comfort and joy with every bite. Give it a try!
Crockpot Chicken Enchiladas Casserole
- Total Time: 4 hours 15 minutes
- Yield: Serves approximately 6
Description
Crockpot Chicken Enchiladas Casserole is the ultimate comfort food that combines tender chicken, zesty enchilada sauce, and gooey cheese in one easy-to-make dish. Perfect for busy weeknights or casual gatherings, this flavorful casserole allows you to prep in the morning and let your slow cooker do all the work. It’s a family favorite that pleases everyone at the table, and with customizable toppings like sour cream and fresh cilantro, each serving can be tailored to individual tastes. Plus, it caters to gluten-free diets with simple ingredient swaps.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 15 ounces red enchilada sauce
- 14.5 ounces fire roasted tomatoes
- 4.5 ounces green chiles
- 1.25 ounces gluten-free taco seasoning
- 15 ounces black beans (drained)
- 1 cup frozen corn
- 6 small corn tortillas (cut into wedges)
- 1 cup shredded cheese
Instructions
- Place chicken breasts in the bottom of the crockpot. Pour enchilada sauce, fire-roasted tomatoes, and green chiles on top.
- Sprinkle taco seasoning over the mixture. Cover and cook on low for 4-6 hours or high for 3-4 hours.
- Once cooked, shred the chicken in the crockpot using two forks.
- Stir in half of the shredded cheese along with black beans, corn, and tortilla wedges.
- Top with remaining cheese and cook for an additional 20-30 minutes until cheese melts.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg
