Irresistible Crockpot Chicken Enchiladas Casserole Recipe

Crockpot Chicken Enchiladas Casserole is like a warm hug on a plate, with succulent chicken, zesty enchilada sauce, and cheesy goodness all melded together. Imagine diving into layers of flavors that dance on your taste buds with every bite, the aroma wafting through your home as if it’s calling everyone to gather around the table. For more inspiration, check out this dinner recipes recipe.

This dish is perfect for those busy weekdays when you want something comforting yet effortless. Picture this: you toss everything in the crockpot before heading out, and when you return, it’s like a culinary miracle has occurred. Get ready to impress your family and friends while feeling like a kitchen wizard!

I still vividly remember the first time I made this dish; my kids’ eyes lit up like it was Christmas morning. They devoured it faster than I could say “seconds,” and that says a lot about its undeniable appeal!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding.

• Enchilada Sauce: Go for a flavorful sauce—homemade if you’re feeling ambitious, or store-bought for convenience.

• Tortillas: Corn tortillas work best here for that authentic texture; just make sure they are soft and pliable.

• Shredded Cheese: A mix of Monterey Jack and cheddar gives it an irresistible gooeyness.

• Black Beans: These add protein and a lovely earthy flavor; rinse them well to remove excess sodium.

• Onion: Chopped onions provide sweetness and depth; sautéing them beforehand enhances their flavor.

• Bell Peppers: Diced bell peppers bring color and crunch; feel free to mix colors for visual appeal.

• Cilantro: Fresh cilantro adds a burst of freshness; chop it finely for maximum flavor impact.

• Spices (Cumin & Chili Powder): Essential for that classic enchilada taste, don’t skimp on these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Crockpot Chicken Enchiladas Casserole

Prepare Your Ingredients : Start by gathering all your ingredients. Chop the onion and bell peppers into small pieces while your chicken breasts are ready to go. Ensure everything is prepped so assembly is quick.

Sauté Aromatics : In a skillet over medium heat, add some oil and sauté onions until they turn translucent and fragrant. Toss in bell peppers until they soften slightly; this step builds flavor.

Add Chicken and Sauce : Place the chicken breasts in the crockpot. Pour over enough enchilada sauce to cover them completely. Sprinkle cumin and chili powder generously for that extra kick.

Layer Tortillas & Beans : Tear tortillas into strips and layer half over the chicken mixture in your crockpot. Follow with black beans for added texture and protein.

Add Cheese & Repeat Layers : Sprinkle some shredded cheese over this layer followed by another layer of tortillas, beans, and then more sauce. Repeat until you’ve used everything up!

Cook Low & Slow! : Cover your crockpot with its lid and set it on low for 6-8 hours or high for about 3-4 hours. The longer cooking time allows flavors to deepen beautifully.

Serve & Enjoy! : Once cooked, shred the chicken right in the pot using two forks until it’s all mixed well. Serve hot with fresh cilantro sprinkled on top—your family will rave about it!

There you have it! With each step guided by aromatic delights and colorful ingredients, you’ll be amazed at how simple yet satisfying this Crockpot Chicken Enchiladas Casserole truly is! It’s not just food; it’s an experience filled with joy, laughter, and perhaps a bit of messy eating—because who doesn’t love getting cheesy?

Perfecting the Cooking Process

Start by sautéing the onions and garlic for extra flavor before adding the chicken and sauces. Layer ingredients carefully to ensure even cooking and maximum flavor infusion.

Add Your Touch

Feel free to swap out the chicken for shredded beef or add black beans for protein. Experiment with different toppings like avocado or fresh cilantro to personalize your casserole.

Storing & Reheating

Store leftover casserole in an airtight container in the fridge for up to four days. Reheat gently in the microwave or oven until warmed through.

Cooking my first Crockpot Chicken Enchiladas Casserole was a delightful disaster; I learned that patience is key when layering flavors!

FAQ

Can I use frozen chicken for this recipe?

Yes, but ensure you cook it longer to reach a safe temperature.

How can I make this dish spicier?

Add jalapeños or a dash of hot sauce to kick up the heat level.

What can I serve with Crockpot Chicken Enchiladas Casserole?

Serve with a side salad or tortilla chips for added crunch and contrast.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Crockpot Chicken Enchiladas Casserole

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• Author: Jennifer
• Total Time: 6 hours 15 minutes
• Yield: Serves about 6 people 1x

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Description

Crockpot Chicken Enchiladas Casserole is a comforting dish that brings together tender chicken, zesty enchilada sauce, and layers of melted cheese. This one-pot wonder is perfect for busy weeknights; simply toss in your ingredients and let the slow cooker work its magic. With its bold flavors and vibrant colors, this casserole will impress your family and friends while saving you time in the kitchen.

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Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups enchilada sauce
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 can (15 oz) black beans, rinsed
• 1 medium onion, chopped
• 1 bell pepper, diced (any color)
• ¼ cup fresh cilantro, chopped
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

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Instructions

1. Prepare ingredients by chopping onion and bell pepper.
2. Sauté onions in a skillet with oil until translucent; add bell peppers until softened.
3. Layer chicken breasts in the crockpot and cover with enchilada sauce.
4. Sprinkle cumin and chili powder over the chicken.
5. Tear tortillas into strips and layer half over the chicken mixture, followed by black beans.
6. Add a sprinkle of cheese, then repeat layers with remaining ingredients.
7. Cook on low for 6-8 hours or high for 3-4 hours.
8. Once cooked, shred chicken in the pot and serve hot with cilantro on top.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main
• Method: Slow cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 75mg