Crockpot Chicken Enchilada Casserole

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Crockpot Chicken Enchilada Casserole is the kind of dish that does the heavy lifting while you scroll, nap, or pretend to be busy. It tastes like comfort food wearing a party hat and will make you feel like a kitchen wizard with negligible effort.

If you love slow cooker comfort, you might also enjoy this creamy chicken pasta crockpot recipe for when you want more cozy vibes. Trust me, your future self will thank you.

Why This Recipe is Awesome

• It is low work and high reward. Put stuff in a crockpot and walk away. What more do you need?
• It feeds a crowd but also shrinks down nicely for solo meals the next day. Leftovers = instant lunch star.
• It is flexible. Want it spicy, cheesy, or ultra creamy? Do it. This recipe lets you be the boss.
• It is idiot proof. Even I did not mess it up the first time. If I can do it, you definitely can.

Ingredients You’ll Need

• 2 lbs boneless, skinless chicken breasts
• 2 cups red enchilada sauce (GF if needed)
• 1 can (14.5 oz) fire-roasted tomatoes (Hunt’s is GF)
• 1 can (4 oz) diced green chiles
• 1 packet taco seasoning (GF if needed) or homemade substitute
• 2 cups shredded Mexican cheese blend (or Monterey Jack or sharp cheddar)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels (frozen or canned)
• 6 gluten-free tortillas or corn tortillas, sliced into strips
• Optional: 8 oz cream cheese for extra creaminess
• Fresh cilantro for garnish

Yes, that is all. Simple pantry stars plus a cheese avalanche.

Step-by-Step Instructions

1. Spray your slow cooker with nonstick spray if desired. Keep it simple and avoid sticking drama.
2. Place chicken breasts in the bottom of the slow cooker. Lay them down like they are taking a cozy nap.
3. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine. Let the flavors get acquainted.
4. Cover and cook on High for 3-4 hours or on Low/Medium for 4-6 hours. You can stretch cooking time to 6-8 hours on Low if needed. Patience is a virtue here.
5. Once the chicken is tender, remove it from the slow cooker and shred with two forks or use a stand mixer with the paddle attachment for faster shredding. This is oddly satisfying.
6. Return shredded chicken to the slow cooker. No chicken left behind.
7. Stir in half of the shredded cheese, black beans, and corn. Mix so everything looks like it meant to be together.
8. Add the sliced tortillas and gently mix everything together. They will soak up saucy goodness and become tortilla-y heaven.
9. Sprinkle the remaining cheese over the top. Cheese makes everything official.
10. Cover and cook an additional 20-30 minutes until cheese is melted and everything is heated through. Check that it is bubbly and inviting.
11. If desired, add cream cheese during this final step for extra creaminess. Stir it in so the texture goes from nice to dreamy.
12. Garnish with chopped cilantro and serve! Confidence optional. Deliciousness guaranteed.

Common Mistakes to Avoid

• Thinking less sauce means less mess. No. Under-saucing makes this dry and sad. Be generous but not sloppy.
• Overcooking chicken until it turns into leather. Trust the timing. If it shreds easily you are golden.
• Skipping the tortilla strips because you want fewer carbs. Those strips are the structure and soul of the casserole. You can sub, but know what you are missing.
• Adding all the cheese at the start. Nope. Save some to melt on top so you get that sexy golden finish.
• Forgetting to rinse canned beans. It is quick and makes a difference for flavor and sodium control. Clean beans, happy casserole.

Alternatives & Substitutions

Want to swap stuff? Go for it. Here are easy swaps that keep things tasty.

• No chicken breasts or prefer dark meat Use boneless thighs. They stay juicier and add a richer flavor. IMO thighs are the unsung hero.
• Want a lower carb version Ditch the tortilla strips and layer in cauliflower rice or extra veggies. If you want a tested low carb idea try this creamy low carb chicken casserole for inspiration.
• Cheese choices Can use sharp cheddar for bite or Monterey Jack for meltiness. Mix them if you like living on the edge.
• No canned tomatoes Use a can of diced tomatoes with a splash of tomato paste to thicken. It is fine and you will live.
• Need dairy free Swap cream cheese for a dairy free spread and use a dairy free shredded cheese. It will be different but still satisfying.

FAQ (Frequently Asked Questions)

Q Why does my chicken turn out stringy sometimes
A Did you cook it too long or not long enough before shredding Many folks overcook to the point of dryness or undercook and then fight with the shredding. Aim for tender and shreddable. Use the fork test.

Q Can I use frozen chicken straight from the freezer
A You can but it changes cooking time and sometimes texture. If you must, increase the low setting to 6-8 hours and check doneness. I prefer thawed for even cooking.

Q Can I make this spicy for people who love heat
A Absolutely. Add chopped jalapenos, a splash of hot sauce, or a can of diced tomatoes with green chiles that pack more heat. Taste test as you go unless you want to turn your dinner into a dare.

Q How do I store leftovers and how long do they last
A Store in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven until piping hot. You can freeze portions for up to 3 months.

Q Can I double this for a party
A Yes, but use two slow cookers or cook in batches. Overcrowding a crockpot can slow cooking and affect texture. Also, bold tip Use larger cookware so heat circulates properly.

Q Is this gluten free?
A It can be. Use certified gluten free enchilada sauce, taco seasoning, and corn tortillas or GF tortillas. Check labels like you mean it. Cross contamination exists.

Q Can I add veggies like bell peppers or zucchini
A Sure. Add heartier veggies like bell peppers at the start. Softer ones like zucchini add later so they do not turn to mush. Balance is key.

Final Thoughts

You did the right thing by considering this recipe. It gives you gooey cheese, juicy chicken, and minimal babysitting. Impress someone or just treat yourself to an easy weeknight win. Now go make a mess you will be proud of and then eat it like the champion you are. You deserve it.

Crockpot Chicken Enchilada Casserole

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• Author: admin
• Total Time: 255 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

A comforting and easy Crockpot Chicken Enchilada Casserole that you can prepare with minimal effort, perfect for busy days.

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Ingredients

Scale 1x2x3x

• 2 lbs boneless, skinless chicken breasts
• 2 cups red enchilada sauce (GF if needed)
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 can (4 oz) diced green chiles
• 1 packet taco seasoning (GF if needed)
• 2 cups shredded Mexican cheese blend
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels
• 6 gluten-free tortillas or corn tortillas, sliced into strips
• Optional: 8 oz cream cheese for extra creaminess
• Fresh cilantro for garnish

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Instructions

1. Spray your slow cooker with nonstick spray if desired.
2. Place chicken breasts in the bottom of the slow cooker.
3. Add enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir gently to combine.
4. Cover and cook on High for 3-4 hours or on Low for 4-6 hours.
5. Once the chicken is tender, shred it using two forks.
6. Return shredded chicken to the slow cooker.
7. Stir in half of the shredded cheese, black beans, and corn.
8. Add the sliced tortillas and gently mix everything together.
9. Sprinkle the remaining cheese over the top.
10. Cover and cook an additional 20-30 minutes until cheese is melted.
11. If desired, add cream cheese during the final step for extra creaminess.
12. Garnish with chopped cilantro and serve.

Notes

Feel free to customize with spices, extra veggies, or different types of cheese for your preference.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 6g
• Protein: 35g
• Cholesterol: 90mg

Keywords: crockpot, enchilada, casserole, slow cooker, easy recipe, comfort food, gluten free