why make this recipe
Crockpot Chicken Enchilada Casserole is a perfect meal for busy days. It brings together wholesome ingredients in a delicious way. You can set it up in the morning, and by dinner time, your home will smell amazing. This dish is not only easy to make, but it also feeds a crowd. Plus, it’s always a hit with family and friends.
how to make Crockpot Chicken Enchilada Casserole
Ingredients
- 2 cups cooked shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas, cut into strips
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Directions
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Layer half of the tortilla strips in the bottom of the crockpot.
- Spread half of the chicken mixture over the tortillas, followed by a layer of cheese.
- Repeat the layers, finishing with cheese on top.
- Cover and cook on low for 4-6 hours, until cheese is melted and bubbly.
- Serve warm and enjoy!
how to serve Crockpot Chicken Enchilada Casserole
Serve the casserole warm, straight from the crockpot. It pairs well with a side of sour cream, guacamole, or fresh cilantro. You could also add a simple salad or some tortilla chips for crunch.
how to store Crockpot Chicken Enchilada Casserole
To store any leftovers, allow the casserole to cool down. Place it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to reheat it thoroughly when you’re ready to eat again.
tips to make Crockpot Chicken Enchilada Casserole
- Feel free to adjust the spices according to your taste.
- You can use rotisserie chicken to save time.
- Make it spicy by adding jalapeños or using hot enchilada sauce.
variation
For a vegetarian version, substitute the chicken with extra beans or vegetables like bell peppers and zucchini. Use a plant-based cheese to keep it vegan.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas, but the texture will change slightly.
Can I make this casserole ahead of time?
Yes, you can prepare the layers in the crockpot the night before, cover it, and cook it in the morning.
What can I use instead of black beans?
You can substitute black beans with pinto beans or kidney beans if you prefer.
Crockpot Chicken Enchilada Casserole
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A delicious and easy Crockpot Chicken Enchilada Casserole perfect for busy days, feeding a crowd, and always a hit with family and friends.
Ingredients
- 2 cups cooked shredded chicken
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 corn tortillas, cut into strips
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.
- Layer half of the tortilla strips in the bottom of the crockpot.
- Spread half of the chicken mixture over the tortillas, followed by a layer of cheese.
- Repeat the layers, finishing with cheese on top.
- Cover and cook on low for 4-6 hours, until cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
Pairs well with sour cream, guacamole, or fresh cilantro. Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crockpot, chicken, enchilada, casserole, easy meals, family friendly