Crockpot Chicken Enchiladas Casserole

Nothing beats the comfort of a Crockpot Chicken Enchiladas Casserole for busy weeknights or casual gatherings This slow cooked recipe brings together juicy shredded chicken bold red enchilada sauce and classic blend ins like black beans and corn tortillas topped with a layer of gooey cheese and favorite toppings It is one of those dishes that disappears the moment it hits the table

The first time I made this I tossed everything together in a rush and by dinnertime my kitchen smelled like a cozy Mexican restaurant Now it is on regular rotation and everyone asks for seconds

Ingredients

• Boneless skinless chicken breast: provides lean protein go for fresh if possible and trim any fat for tenderness
• Red enchilada sauce: brings savory flavor pick a brand with simple ingredients and a hint of smokiness
• White onion diced: adds sweetness and aromatics try to choose a firm onion with no blemishes
• Cumin: infuses a warm earthy base fresh ground if you can manage
• Garlic powder: offers allover flavor with less fuss than minced garlic look for a fine powder without clumps
• Chili powder: delivers a touch of heat plus deep color choose mild or spicy based on your preference
• Kosher salt: balances the flavors use high quality salt if available
• Canned black beans: hearty and filling rinse well to avoid too much starchy liquid
• Corn tortillas: for classic enchilada texture cut into bite size pieces for even layering opt for sturdy and slightly thick tortillas
• Shredded Mexican blend cheese: creates that melty perfect top use a blend with Monterey Jack for best melting
• Optional toppings: fresh cilantro for brightness ripe avocado for creaminess and sour cream for cool tang

StepbyStep Instructions

Prep and Layer Ingredients:

Start by adding the chicken breasts to the bottom of your crockpot Pour the red enchilada sauce evenly over the chicken Scatter the diced onion on top and sprinkle in the cumin garlic powder chili powder and salt

Slow Cook:

Set your crockpot to low for six hours or high for four hours depending on your schedule The chicken will cook until it is fallapart tender and soaking up the flavors of the sauce and spices

Shred the Chicken:

Once the chicken is done carefully remove the lid and use two forks right in the crockpot to shred the chicken into bite size pieces This step makes sure every bite gets coated with saucy goodness

Add Tortillas and Beans:

Cut your corn tortillas into small squares Add the tortilla pieces and rinsed black beans to the crockpot Stir gently so everything is distributed without breaking up the tortillas completely

Cheese Layer and Final Cook:

If using cheese sprinkle it evenly over the surface Put the lid back on Set the crockpot to low and let it cook for another fifteen to thirty minutes until the cheese melts and the casserole is bubbly

Top and Serve:

Serve hot with generous dollops of sour cream slices of avocado and a handful of chopped cilantro If you like add a squeeze of lime for extra zest

Save This

My absolute favorite part is the mix of melty cheese and crispy tortilla edges My family loves piling on avocado slices and sharing stories around the table This casserole instantly sparks joy and memories

Storage Tips

Keep leftovers in an airtight container in your refrigerator and they will stay fresh for up to four days When reheating try a covered dish in the microwave to keep things moist and melty You can also reheat in a low oven if you like to crisp up the cheese topping

Ingredient Substitutions

If you only have chicken thighs they work perfectly and add a little more richness For dairy free skip the cheese entirely or try a plant based shreds You can even swap in pinto beans for black beans and use any mild grated cheese you love

Serving Suggestions

Pair this casserole with a simple green salad or bowl of Mexican rice Fresh pico de gallo or homemade guacamole make excellent sides If you are serving a crowd set out small bowls of toppings so everyone can customize their plate

Cultural and Historical Context

Enchiladas have deep roots in Mexican cuisine as a way to use leftover tortillas and whatever filling was on hand This slow cooker version pays homage to that tradition but makes it sosimple for modern weeknight cooking What makes it special is the long slow simmer which reveals every nuanced spice and sauce flavor

Common Queries

→ Can I use frozen chicken breasts?

Yes, frozen chicken breasts can be used but you may need to increase the spices since extra moisture can dilute flavor. Adjust seasonings after shredding the chicken if needed.

→ How do I make this gluten-free?

To ensure it's gluten-free, use certified gluten-free corn tortillas and enchilada sauce. Always check ingredient labels.

→ Can I make this dairy-free?

Yes, simply omit the cheese or use a dairy-free cheese alternative. The casserole will still be flavorful and moist.

→ What toppings work well for serving?

Popular toppings include chopped fresh cilantro, sliced avocado, or a spoonful of sour cream. Pick your favorites for added flavor and texture.

→ How long does it keep and how should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat portions in the microwave until hot throughout.

→ Can I adjust the spice level?

Absolutely. Increase or decrease the chili powder to suit your preferred heat. Taste before serving and adjust as needed.