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- 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 2 cups enchilada sauce - 1 can (10 oz) diced tomatoes with green chilies - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 2 cups shredded cheddar cheese - 8 corn tortillas, cut into strips - Fresh cilantro for garnish (optional) - Sour cream for serving (optional) Flavor is key in the Crockpot Chicken Enchilada Casserole. Each ingredient plays a role. The chicken provides a juicy base. Black beans add protein and fiber. Corn brings sweetness and texture. Enchilada sauce ties everything together with spice. Diced tomatoes with green chilies add a nice kick. Spices are essential too. Cumin gives warmth. Chili powder adds depth. Garlic powder and onion powder enhance the overall flavor. Together, they create a tasty blend that shines through the dish. For toppings, cheese is a must. It melts beautifully, creating a rich layer. Corn tortillas add crunch. You can also use fresh cilantro for a bright finish. Sour cream offers a creamy balance. It cools the dish and adds creaminess. These ingredients make the casserole unique. They create layers of flavor that everyone will enjoy. Don't skip any, as each one adds something special. {{ingredient_image_1}} - First, place 2 lbs of boneless, skinless chicken breasts in the bottom of your crockpot. - Next, evenly sprinkle 1 teaspoon of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder over the chicken. This mix enhances the chicken's flavor. - Pour 2 cups of enchilada sauce over the seasoned chicken. Make sure every piece is covered. - Then, add 1 can of drained black beans, 1 can of drained corn, and 1 can of diced tomatoes with green chilies. These ingredients bring texture and taste to the dish. - Cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and cooked through. - After cooking, use two forks to shred the chicken in the crockpot. Mix it well with the other ingredients for even flavor. - Layer half of 8 corn tortilla strips over the shredded chicken. Then, add 1 cup of shredded cheddar cheese on top. - Add the rest of the tortilla strips and cover with the remaining enchilada mixture. Top it off with another cup of cheese. - Cover and cook on low for an extra 30 minutes until the cheese is melted and bubbly. To shred chicken well, I like to use two forks. This method is simple and quick. You can also use a hand mixer for a faster option. Just make sure to mix the chicken well with other ingredients. This helps spread the flavors throughout the dish. To boost flavor in your casserole, consider adding extra spices. A pinch of smoked paprika gives a nice depth. You can also try a little cayenne for heat. If you want to make homemade enchilada sauce, use canned tomatoes, chili powder, and cumin. This adds a fresh taste that store-bought sauces may lack. Serve your casserole with a side of rice or chips. Fresh avocado slices also make a great addition. For toppings, consider diced onions, jalapeños, or more cheese. These add a nice crunch and flavor. A dollop of sour cream or guacamole can make each bite even better! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh ingredients like cilantro and homemade enchilada sauce to enhance the flavor of your casserole. Customize the Heat: Adjust the spiciness of your dish by using mild or hot enchilada sauce and choosing your preferred type of diced tomatoes with green chilies. Shred Chicken for Best Texture: Shredding the chicken directly in the crockpot allows it to soak up all the flavors from the sauce and spices. Make Ahead: This casserole can be prepared the night before. Just layer everything in the crockpot and store it in the fridge until you're ready to cook. {{image_2}} To make a vegetarian version of this dish, you can easily swap out the chicken. Use plant-based proteins like tofu, tempeh, or chickpeas. They add great texture and protein. When you make this change, adjust your seasonings a bit. You might want to add extra cumin or chili powder for flavor. You can control the heat in your casserole. If you want a milder dish, use mild enchilada sauce. You can also choose sweet bell peppers instead of spicy chiles. For those who like heat, add jalapeños or use a spicier sauce. Different chiles like serranos or habaneros can also ramp up the spice. Feel free to mix up your ingredients! If you want a different bean, try pinto or kidney beans. You can also switch up the cheese. Monterey Jack or pepper jack gives a nice twist. When it comes to tortillas, corn tortillas work great, but you can also use flour tortillas. Just cut them into strips like the corn ones. To keep your casserole fresh, store leftovers in the fridge. Use airtight containers to seal in the flavors. Let the dish cool to room temperature before placing it in the fridge. This helps prevent moisture buildup. Enjoy your leftovers within three to four days for the best taste. If you want to save your casserole for later, freezing is a great option. First, let the dish cool completely. Then, cut it into portions. Wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container. This keeps out air and prevents freezer burn. When ready to enjoy, thaw it overnight in the fridge. Reheat in the oven at 350°F until hot. You can also microwave it until heated through. In the fridge, your casserole stays fresh for about three to four days. Check for any signs of spoilage before eating. Signs include off smells, mold, or a change in color. If you see any of these, it’s best to toss the dish. Always trust your senses when it comes to food safety. Yes, you can cook this on the stove. Start by searing the chicken in a large pot. Brown both sides for about 5 minutes. Then add all other ingredients, including the enchilada sauce. Stir well and cover. Let it simmer on low heat for about 30 minutes, or until the chicken is tender. Shred the chicken and mix it back into the sauce for the best flavor. If you are cooking on high, it will take about 3 to 4 hours. Make sure the chicken reaches an internal temperature of 165°F. After cooking, shred the chicken and stir it with the other ingredients. This gives your dish a rich flavor and a great texture. Yes, you can use frozen chicken breasts. Just add an extra hour to your cooking time. The chicken will still turn out tender and juicy. Be mindful to check the internal temperature to ensure it reaches 165°F before serving. You can switch up the toppings for more flavor. Try Monterey Jack cheese, queso fresco, or even crumbled feta. You can also add sliced jalapeños, diced avocado, or chopped green onions. Each option adds a unique twist to your casserole. To make this casserole gluten-free, use corn tortillas marked gluten-free. You should also check your enchilada sauce for gluten-free labels. All other ingredients are naturally gluten-free, so you can enjoy this dish without worry. This recipe combines tasty ingredients, easy prep, and fun options. You can enjoy chicken, beans, and corn in a cozy dish. Follow the steps for cooking and serving that fit your taste. Remember, you can tweak flavors and toppings to make it your own. With these tips, leftovers stay fresh and delicious. I hope you try this dish soon! It’s a great way to share delicious moments with family and friends.

Crockpot Chicken Enchilada Casserole

A delicious and easy-to-make chicken enchilada casserole cooked in a crockpot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 2 cups shredded cheddar cheese
  • 8 corn tortillas cut into strips
  • 1 bunch fresh cilantro for garnish (optional)
  • 1 cup sour cream for serving (optional)

Instructions
 

  • Place the chicken breasts in the bottom of the crockpot. Sprinkle them evenly with cumin, chili powder, garlic powder, and onion powder.
  • Pour the enchilada sauce over the seasoned chicken, ensuring it's well-coated.
  • Add the black beans, corn, and diced tomatoes on top of the chicken in the crockpot.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
  • Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it with the other ingredients.
  • Layer half of the tortilla strips over the shredded chicken mixture, then sprinkle on one cup of shredded cheddar cheese.
  • Add the remaining tortilla strips on top and cover with the rest of the enchilada mixture, topping it with the remaining cup of cheese.
  • Cover again and allow everything to cook on low for an additional 30 minutes until the cheese is melted and bubbly.
  • Before serving, garnish with fresh cilantro and offer sour cream on the side for those who desire it.

Notes

Garnish with fresh cilantro and serve with sour cream if desired.
Keyword casserole, chicken, crockpot, enchilada